Cabbage and Mushroom Stirfry
12 dried Asian mushrooms (the round kind)
1/2 medium cabbage, shredded
3 cups bean sprouts
1 medium onion, sliced thin
1 clove garlic
2 tablespoons each soy and dry sherry
2 tablespoons vegan "oyster sauce"
3 slices fresh ginger
2 tablespoons (or so) oil
Place dried mushrooms in a bowl and cover with boiling water. Allow to stand while you chop the other ingredients. When soft, cut into strips.
Blend liquid ingredients except for oil. Heat wok, add oil and stir fry, adding ingredients in the following order: onion, ginger and garlic; cabbage, bean sprouts. When these are all together and the cabbage is about halfway tender, add mushrooms and sauce. Continue to cook until done to your liking.
Serve with rice, udon noodles or...at a pinch...couscous.
This is just as good as what I get in my local Chinese restaurant and I can make enough for 6 people for the price of one serving there!