Eight-Treasure Stir-Fry

• 1/2 cup plus 1 tablespoon boiling water
• 1 teaspoon loose tea, preferably Longjing
• 1/3 cup dried wood ear mushrooms (1/4 ounce)
• 3 tablespoons vegetable oil
• 8 shiitake mushrooms, stems discarded, caps thinly sliced
• 1 long, thin green chile, split lengthwise, seeded and thinly sliced crosswise
• Salt and freshly ground pepper
• 4 scallions, thinly sliced crosswise
• 1 small Granny Smith applepeeled, cored and sliced 1/8 inch thick
• One 14-ounce can whole straw mushrooms, drained and rinsed
• 8 ounces firm tofu, sliced 1/3 inch thick and cut into 1-inch strips
• 1 cup mung bean sprouts (3 ounces)

1. In a cup, pour the 1 tablespoon of boiling water over the tea; let steep for 5 minutes.
2. Strain the tea, reserving the leaves.
3. In a small, heatproof bowl, soak the wood ears in the remaining 1/2 cup of boiling water until softened, about 5 minutes.
4. Drain well.
5. Cut off any hard bits; slice the wood ears into thin strips.
6. Set a wok or large skillet over high heat for 3 minutes.
7. Add the oil and when it begins to smoke, add the shiitake mushrooms and chile and season with salt and pepper.
8. Stir-fry until the chile is browned, about 2 minutes.
9. Add the scallions and apple and stir-fry until the apple is almost tender, about 2 minutes.
10. Add the wood ears and straw mushrooms and stir-fry until sizzling, about 2 minutes.
11. Add the tofu and the tea leaves and stir gently until sizzling, about 2 minutes longer.
12. Season with salt and pepper and remove from the heat.
13. Fold in the bean sprouts.
14. Mound the vegetables on small plates and serve.

boiling water, loose tea, mushrooms, vegetable oil, shiitake mushrooms, long, salt, scallions, straw mushrooms, firm tofu, bean sprouts

Taken from www.foodandwine.com/recipes/eight-treasure-stir-fry (may not work)