Instructions: 1. Soak dried mushrooms; reserve their soaking liquid.

2. Stem and wash spinach; shake off excess moisture. Leave soaked mushrooms whole if small; cut in half if large.

3. Combine soy sauce, sherry, sugar and salt.

4. Heat oil. Add mushrooms and stir-fry 2 minutes. Stir in soy-sherry mixture to blend.

5. Add mushroom liquid and heat quickly. Then cook, covered, about 10 minutes over medium heat.

6. Blend cornstarch and cold water to a paste. Then stir in to thicken.

Keep warm.

7. Heat remaining oil in another pan. Add remaining salt, then spinach; stir-fry until bright green and softened (about 2 minutes).

8. Transfer spinach to a serving dish. Pour mushrooms and their sauce over.

Serve at once.

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.