Instructions: Soak mushrooms in 1/2 cup hot water until softened, about 20 minutes.

Drain mushrooms, reserving soaking liquid. Squeeze out excess moisture.

Thinly slice caps, discarding stems.

Heat peanut oil and sesame oil in heavy large saucepan over medium heat.

Add green onions, garlic and ginger and saute until just tender, about 3 minutes. Add sliced mushrooms and saute until mushrooms are tender, about

3 minutes. Add chicken broth, mushroom soaking liquid, clam juice, Sherry and soy sauce. Bring to boil. Stir in catfish and watercress and boil until fish is just cooked through, about 2 minutes.

Serves 4.

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.