from Vegetarian Cooking for Everyone by Deborah Madison The Vegetables 5 large dried shiitake or Chinese Black mushrooms 2 cups cauliflower florets 2 carrots cut into julienne strips Salt 1 bok choy leaves cut into ribbons stems cut into thin strips The aromatics 1 Tablespoon peanut oil 1 tablespoon chopped ginger 1 tablespoon minced garlic 1 cup chopped scallions, including a bit of greens 1 ½ tablespoons cornstarch stirred into 1/3 cup stock or water 2 teaspoons soy sauce 2 teaspoons dark sesame oil 1 teaspoon chili oil ¼ cup chopped cilantro 2 scallions, including most of the greens, cut diagonally Cover the mushrooms with ½ cup warm water and let stand 20 minutes, until softened. Reserve the water, discard the mushroom stems, and slice the caps. Parboil the cauliflower and carrots separately in salted water until barely tender. Drain and rinse in cold water. Assemble the aromatics. Heat the wok, add the peanut oil and swirl it around the pan. When hot, add the garlic, ginger, scallions and mushrooms. Stir fry for 2 minutes, and then add the cauliflower, carrots, and bok choy stems and leaves. Season with a little salt, add the reserved mushroom water, and simmer, covered for 3 minutes. Add the cornstarch mixture and simmer until the liquid is thickened and the vegetable les are coated nicely. Toss with the soy sauce, sesame and chili oils, and cilantro. Serve garnished with the scallions.