Chinese Cabbage And Mushrooms

8 dried Chinese mushrooms
450 g/1 lb Chinese cabbage leaves
1 tablespoon polyunsaturated vegetable oil
1 x 2.5 cm/1 inch piece root ginger, shredded
1 clove garlic, peeled and sliced
3 chillies, deseeded and sliced
1 green pepper, cored, deseeded and sliced
1 tablespoon wine vinegar
1 tablespoon light soy sauce
1 teaspoon sesame seed oil

Soak the mushrooms in warm water for 15 minutes. Squeeze dry and remove the hard stalks. Tear the cabbage leaves into pieces.

Heat the oil in a wok or deep frying pan, add the ginger, garlic and chillies and stir-fry for 1 minute. Stir in the green pepper, mushroom caps and cabbage and cook for 1 minute. Add the vinegar and soy sauce and mix well.

Pile into a warmed serving dish and sprinkle over the sesame seed oil. Serve immediately. SERVES 4 to 6