6 dried black mushrooms

2 green onions including tops

2 T. vegetable oil

3 cloves garlic minced

1/2 boneless chicken breast, thinly sliced

1 Chinese sausage (2 ounces) cut diagonally into 1/4 inch slices

1 Chinese (Napa) cabbage (about 1 1/2 pounds) cut into bite-size pieces

Sauce

1/3 C. chicken broth

3 T. soy sauce

1 T. dry sherry

2 tsp. chile paste (optional)

1 tsp. sugar

1/4 tsp. salt

4 tsp. cornstarch mixed with 2 T. water

 

Soak mushrooms in enough warm water to cover for 30 minutes. Drain, cut off and discard stems, and slice caps in half. Set aside. Cut white and green parts of onions diagonally into 2 inch pieces and separately set aside. Combine all sauce ingredients except cornstarch solution in a bowl and set aside. Cooking: Place a wok or wide frying pan over medium-high heat until hot. Add oil, swirling to coat sides. Add garlic, cook, stirring until fragrant. Add white parts of green onions, chicken, and Chinese sausage and stir fry for 2 minutes. Add cabbage and sauce. Reduce heat, cover, and simmer, stirring occasionally, for 15 minutes or until cabbage is tender. Add cornstarch solution and cook, stirring, until sauce boils and thickens slightly. Toss in green onion tops and mix well.