A simple dish that makes a good accompaniment to many Chinese meals, and is truly good by itself with just a bowl of steamed rice. Any left-overs can be mixed with an egg or two, scrambled, and a little rice from the night before, to make a quick and delicious lunch. The mushrooms are sold in Asian/Chinese markets in dehydrated form and must be soaked in warm water for about 15 minutes, then drained, before using--they expand greatly, especially if you get the kind that is compressed into small bars (about the size of a hotel guest soap). Fill a soup bowl with warm water and drop them in, then leave it and come back in 15 minutes--they fill the whole bowl! Amazing! These mushrooms are very subtle and delicate in flavor, yet give a wonderful texture to any dish they are added into.

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