Mushroom Stir-Fry

Step 1

Soak the dried mushrooms in 3 cupsvery hot water until soft, anywhere from 5to 15 minutes. (Dried shiitake are muchtougher than other varieties and shouldbe soaked in boiled water.) When theyare tender, remove the dried mushroomsfrom the liquid with a slotted spoon,reserving the liquid; slice or chop if thepieces are large.

Step 2

Meanwhile, set a pot of water to boilfor the broccoli. Cook the broccoli for 2minutes in the boiling water, then drain.

Step 3

Put a large, deep skillet over medium-highheat; add the oil and swirl it around,then add the garlic and ginger. Cookfor 15 seconds; add the onions and cook,stirring occasionally, until beginning tosoften and brown, 3 to 5 minutes. Addthe fresh mushrooms and dried mushroomswhen they’re ready, and allow them tocook down 2 or 3 minutes before addingthe carrots and celery. Cook, stirringoccasionally, until vegetables are tenderbut not at all mushy, 10 to 12 minutes.Add the broccoli during the last fiveminutes of cooking.

Step 4

If you like, dissolve the cornstarch in thesoy sauce to thicken it; stir into the pan,and sprinkle with salt and pepper. Add thecrushed red pepper if you’re using it, andpour in the soaking liquid. Stir the mixture,and scrape the bottom of the pan, then turnoff the heat; the liquid should be mostlyabsorbed. Sprinkle with the scallions, andserve with rice.