Soak the Chinese mushrooms in 2 cups of hot water for 30 minutes. Strain
and reserve 1/2 cup of the soaking liquid for the sauce. Trim and discard
the mushroom stems, and cut the caps in half. Set aside.

Rinse the broccoli and cut the tops into florets. Peel the stems and
diagonally cut them in 1/2-inch slices. Mix the ingredients for the sauce
in a small bowl, stirring to dissolve the sugar.

Place a wok over medium-high heat. When it is almost smoking, add the
peanut oil. When the oil begins to smoke, add the broccoli and the
mushrooms. Stir-fry 2 minutes, then pour in the sauce and bring to a boil.
Cook 1 minute. While the vegetables are cooking, dissolve the cornstarch in
2 tablespoons of cold water. Pour into the wok and stir constantly until
the sauce thickens, about 30 seconds. Serve immediately.

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