Makes 4 servings
|1||package (1 ounce) dried black Chinese mushrooms|
|2||tablespoons peanut or vegetable oil|
|1||small yellow onion, cut into thin wedges|
|2||cloves garlic, minced|
|2||cups sliced fresh mushrooms|
|1||jar (7 ounces) straw mushrooms, drained|
|1||cup packed fresh spinach leaves|
|3||tablespoons stir-fry sauce|
- Place dried mushrooms in small bowl; cover with warm water. Soak 20 minutes to soften. Drain; squeeze out excess water. Discard stems; slice caps.
- Heat wok or large skillet over medium-high heat. Add oil; heat until hot. Add onion and garlic; stir-fry 6 minutes or until limp. Add dried, fresh and straw mushrooms; stir-fry 4 minutes.
- Stir in spinach and stir-fry sauce; stir-fry 1 minute or until spinach is wilted and sauce is heated through.
To save time, purchase pre-sliced fresh mushrooms and spinach leaves from the salad bar in your local supermarket.
Check out more recipes for Chinese