Recipe - Vegetable Moo Shu

1 pack Dried wood ear mushrooms ;
(One half oz)
2 cup Boiling water
1 teaspoon Dark sesame oil
1 teaspoon Vegetable oil
3 lg Eggs; lightly beaten
1 tablespoon Minced peeled fresh ginger
2 Cloves Garlic; minced
4 cup Thinly cut or sliced up green cabbage
1 cup Thinly cut or sliced up red bell
pepper
1 cup Diagonally cut or sliced up green
onions
3 tablespoon Rice vinegar
2 tablespoon Dry sherry
2 tablespoon Lowsodium soy sauce
2 tablespoon Hoisin sauce; (available at
ethnic markets
And some supermarkets)
Fresh chives; optional
Quick Chinese Pancakes; (see
recipe)

Combine mushrooms and boiling water in a bowl; cover and let stand 30
minutes or until soft. Drain; slice mushrooms into thin strips. Heat sesame
and vegetable oils in a large nonstick skillet or wok over mediumhigh
heat. Add eggs; stirfry 2 minutes. Remove eggs from pan. Add minced ginger
and garlic to pan; stirfry 1 minute. Add mushrooms, cabbage, and bell
pepper; stirfry 2 minutes. Add onions, vinegar, sherry, soy sauce and
hoisin sauce; stirfry 1 minute. Stir in eggs. Garnish with fresh chives.
Serve with quick Chinese pancakes. Yield: 4