Mushroom Wok with Sesame

Soak the dried mushrooms in lukewarm water for at least 30 minutes. Lift out, drain, remove hard parts and cut into strips. Keep some of the mushroom water. Cut the fresh mushrooms into bite-sized pieces. Finely chop the garlic as well as the ginger, cut the spring onions into fine rings. Cut the bell pepper in half, remove the stem and seeds and cut the bell pepper into fine strips. Wash the broccoli and cut into small, bite-sized florets, removing any woody bits. For the seasoning sauce, whisk the rice wine in a cup with the soy sauce, chili, cornstarch, and 2-3 tablespoons of the mushroom water you have on hand until smooth. In a wok or heavy skillet, heat the oil until very hot. Briefly sauté ginger together with garlic over high heat. Gradually add broccoli, then bell bell pepper strips and roast for a few minutes each. Add bean sprouts and continue roasting, stirring constantly or keeping the pan moving by gently shaking it. Mix in soaked and fresh mushrooms, finally add scallions and roast again briefly. Overall, however, the vegetables should roast no longer than about 8-12 minutes. Pour in seasoning sauce, bring to a boil and leave on the heat until the sauce is nicely thickened. Remove mushroom vegetables from heat, drizzle with a little sesame oil, mix again and serve. Sprinkle with toasted sesame seeds before serving.

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