Serves 4

If you can't find dried mushrooms at the local supermarket, use fresh mushrooms. For extra flavor, add ¼ cup of chopped onion.

4 Chinese sausages

1 cup baby carrots

4 dried mushrooms

2 green onions

¾ cup beef broth

2 teaspoons hoisin sauce

1 teaspoon sugar

3 tablespoons oil for stir-frying

1 teaspoon minced shallot

3 cups cooked long grain rice

• Cut the Chinese sausage into bite-sized pieces.

• Blanch the baby carrots by plunging briefly into boiling water. Cut in half. Soak the dried mushrooms in hot water for at least 20 minutes to soften. Cut into thin slices. Cut the green onions on the diagonal into ½ -inch pieces.

• Combine the beef broth, hoisin sauce, and sugar; set aside.

• Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the sausages. Stir-fry for 2–3 minutes, and remove from the wok.

• Add 1 tablespoon oil to the wok. When oil is hot, add the shallot and stir-fry briefly until aromatic. Add the carrots, stir-fry for about 1 minute, and add the mushrooms. Make a well in the middle of the wok. Add the sauce in the middle and bring to a boil. Mix in the cooked rice. Add the sausages back to the wok. Stir in the green onions. Mix everything through and serve hot.