Shiitake Mushrooms With Scallions

• 1 tablespoon peanut oil
• 1/4 lb sliced bacon, cut crosswise into 2 1/2-inch pieces
• 12 scallions, crushed with side of a heavy knife and coarsely chopped (white and pale green parts only)
• 4 large garlic cloves, thinly sliced
• 2 cups reduced-sodium chicken broth (16 fl oz)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 lb fresh shiitake mushroom, stems discarded

1. Heat a wok or 12-inch heavy skillet over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add oil, swirling it around wok, and heat until it begins to smoke.
2. Add bacon and stir-fry until brown and crisp, about 3 minutes. Transfer with a slotted spoon to paper towels to drain and reserve for another use.
3. Add scallions and garlic to bacon fat and stir-fry until fragrant, about 1 minute. Pour broth down side of wok (it will bubble vigorously), add salt and pepper, and bring to a boil. Add mushrooms, then reduce heat and simmer, uncovered, turning occasionally, until tender, about 5 minutes.
4. Transfer mushrooms to a bowl with a slotted spoon and, when cool enough to handle, cut into 1/4-inch-thick slices. Drizzle liquid over mushrooms if desired.

peanut oil, bacon, scallions, garlic, chicken broth, salt, pepper, fresh shiitake mushroom

Taken from www.food.com/recipe/shiitake-mushrooms-with-scallions-354555 (may not work)