Braised Mushrooms, Chinese Style

• 4 ounces Chinese dried black mushrooms
• 1 tablespoon peanut oil
• 1 1/4 cup vegetable or chicken stock
• 2 tablespoons dark soy sauce
• 2 tablespoons sugar
• 2 tablespoons sesame oil
• 1 tablespoon rice wine or dry sherry
• 2 scallions, sliced

1. Soak the mushrooms in warm water for 20 minutes until soft, squeeze the excess liquid from the mushrooms.
2. Discard the stems but leave the mushrooms whole.
3. Heat a wok or skillet and add the peanut oil.
4. Add the mushrooms and stir-fry for a few seconds.
5. Quickly add the stock, soy sauce, sugar, sesame oil and wine.
6. Reduce heat to low.
7. Braise the mushrooms for about seven minutes, stirring constantly, until they have absorbed most of the sauce.
8. Transfer to a serving platter, garnish with scallions and serve.

black mushrooms, peanut oil, vegetable, soy sauce, sugar, sesame oil, rice wine, scallions

Taken from cooking.nytimes.com/recipes/2327 (may not work)