Instructions: Soak the black mushrooms in hot water 10 minutes. Drain and remove tough stems. Heat the oil in a wok over high heat. When it is medium-hot, add the ginger and garlic and stirfry a few seconds. Add the broccoli, celery, bamboo shoots, black mushrooms, button mushrooms, green pepper, tomato, straw mushrooms and celery cabbage. Stir-fry 3 minutes. Add the wine and Chicken Stock. Stir in the cornstarch mixture until thickened. Add the soy sauce, salt, pepper, and sesame seed oil. Stir to mix and serve immediately. Dont overcook the vegetables. They should be crisp, yet cooked.

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