Serves 2

The combination of fresh and dried mushrooms gives this dish a more elegant appearance. Feel free to use either napa or other types of cabbage.

4 dried mushrooms

1 8-ounce can bamboo shoots, drained, rinsed and drained

2 cabbage leaves

2 tablespoons light soy sauce

1 tablespoon dark soy sauce

3 teaspoons sugar

2 tablespoons oil for stir-frying

6 fresh mushrooms, sliced

½ cup water

1 tablespoon cornstarch

4 tablespoons water

• Soak the dried mushrooms in hot water for 20 minutes to reconstitute. Reserve the soaking liquid. Give the reconstituted mushrooms a gentle squeeze to remove excess water and thinly slice.

• Cut the bamboo shoots in half, so they are approximately 1 inch in length. Blanch the cabbage leaves by plunging briefly into boiling water. Drain thoroughly and shred.

• Mix together the light soy sauce, dark soy sauce, and sugar. Set aside.

• Add the oil to a preheated wok or heavy skillet. When oil is hot, add the bamboo shoots and stir-fry. Add the mushrooms and stir-fry. Add the cabbage leaves.

• Add the soy sauce and sugar mixture, and the reserved mushroom liquid. Add the water. Turn the heat down to low, cover, and simmer the vegetables for 10 minutes.

• Mix cornstarch and water. Turn the heat up and push the vegetables up to the side of the wok. Give the cornstarch/water mixture a quick stir and add in the middle, stirring quickly to thicken. Mix through and serve hot.