Ingredients:
One .5-ounce package Frieda’s Dried Wood Ear Mushrooms, rehydrated according to package directions
About 1 tablespoon cooking oil for stir-frying
1 clove garlic, minced
1/3 cup unsalted peanuts, chopped
3 green onions, cut into 1-inch lengths
1 cup Frieda’s Snow Peas, stringed and halved crosswise
4 cups fresh spinach leaves, washed and stems removed, torn
1 cup Frieda’s Tofu, drained and crumbled
3 to 4 tablespoons water
1 tablespoon soy sauce
1 tablespoon dry sherry
Few dashes to ¼ teaspoon hot pepper sauce
1 tablespoon water
Steps
Drain mushrooms well; cut into bite-sized strips, discarding stems. In a wok or large skillet, heat oil. Add garlic, peanuts, and onion pieces; stir-fry 2 minutes. Add snow peas and mushrooms; stir-fry for 1 minute. Add the spinach leaves and tofu with 3 to 4 tablespoons water to prevent sticking. Cover wok and let steam for 3 minutes. In a small bowl, stir together the remaining ingredients; pour over contents of wok. Toss and serve at once.