Instructions: 1. Soak dried mushrooms. Then squeeze dry and cut off stem ends. Mince ginger root.

2. Heat oil in a heavy pan. Stir-fry ginger a few times. Add mushrooms and stir-fry gently to coat with oil.

3. Add stock, soy sauce and sugar. Bring to a boil, stirring, then simmer, covered, until mushrooms absorb most of the liquid (about 1 hour).

4. Sprinkle with salt and sesame oil. Serve hot or cold (whole, sliced, or in bite-size pieces).

VARIATIONS: For the soy sauce, substitute sherry.

In step 2, brown a crushed garlic clove and remove before adding the ginger and mushrooms.

In step 3, add 1 clove star anise.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.