| Place
the dried black mushrooms in a bowl. Pour the boiling water
over the mushrooms and cover the bowl. Let the mushrooms reconstitute
in the hot water for 30 minutes. Drain the mushrooms, then
cut off the tough stems and cut the mushrooms in half.
Heat the vegetable oil in a wok over medium-high heat.
Add the ginger and garlic and stir-fry for 30 seconds. Add
the broccoli and stir-fry for another 30 seconds.
Add the bamboo shoots, drained black mushrooms, oyster
sauce and chicken stock. Turn the heat to medium and cover
the wok.
Let the vegetables braise in the sauce until the broccoli
is tender, about 5 minutes. NOTE: the sauce will be runny
not thick.
Spoon the vegetables into a serving bowl and serve hot.
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