1. In a small bowl, mix together the sauce ingredients and set aside. 2. Soak the mushrooms in hot water until they soften (15-20 minutes). 3. Rinse under cold running water to remove any sand and squeeze out excess water to drain. 4. With a sharp knife, remove the stems & discard. 5. Finely shred the caps; set aside. 6. Blanch broccoli in boiling water and drain. 7. Chop cabbage into long shreds, about 1/4-inch wide. 8. Preheat wok or large skillet over high heat until it is hot. 9. Add oil, wait until the oil gets very hot, almost smoking (the vegetables should sizzle during the entire cooking time); add ginger and cook for 20 seconds. 10. Add the mushrooms, broccoli, cabbage, jicama, and bamboo, and continue to stir-fry for 1 minute. 11. Add the sauce and continue to stir-fry until broccoli and cabbage are tender (3 minutes), adding about a tablespoon of water, if needed, to keep moist. 12. Spoon onto a platter, sprinkle with sesame oil, and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
