This is a simple, but very satisfying mushroom stir fry.  You can easily substitute vegetable stock for the chicken stock to make it completely vegetarian/vegan if desired.

Ingredients: (Makes 4 Servings)
1 cup Dried Shitake Mushrooms, reconstituted
1 cup Bamboo Shoots
¼ lb Snow Peas
2 tbsp Oil
¼ cup Chicken Stock
½ tsp Salt
2 tbsp Oil
2 tbsp Soy Sauce
½ tsp Sugar
½ tsp Sesame Oil
1lb Firm Tofu

Directions:
1. Drain tofu as follows: Put it between two plates.  Weight the top one down with canned goods, and let sit for 30 minutes.  Discard the drained liquid and cut the tofu into bite-sized cubes.

2. Slice bamboo shoots and mushrooms.  Cut the stems off of the snow peas.

3. Add oil to your pan over medium-high heat.  Add salt, then snow peas, and stir-fry until bright green (less than 1 minute).  Remove from pan.

4. Saute the tofu, turning it frequently, until it develops a brown crust on all sides.  Remove from pan & reserve.

5. Heat remaining oil. Add mushrooms and bamboo shoots; stir-fry to coat with oil.

6. Add soy sauce, sugar and stock and heat quickly.  Then simmer, covered, for 3 minutes.

7. Return snow peas and tofu to the pan.  Stir-fry only to reheat.  Drizzle in the sesame oil.  Serve over rice.

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