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Place dried mushrooms in a medium bowl; add enough boiling water to cover. Let stand for 30 minutes. Drain, reserving 1 cup of the soaking liquid. Strain the reserved soaking liquid. Cut off tough stems of mushrooms and discard. Slice mushroom caps; set aside.
In a small bowl, combine reserved soaking liquid, soy sauce, cornstarch and rice vinegar; stir well to dissolve cornstarch.
Lightly coat a wok or large skillet with cooking spray; preheat over medium-high heat. Add pork; stir-fry 2 to 3 minutes or until no longer pink. Add ginger, garlic and cayenne; cook and stir for 15 seconds. Add green onions and chopped mushrooms; cook and stir for 30 seconds.
Stir cornstarch mixture and add to pan; cook and stir until boiling. Add tofu, snow peas and sesame oil. Cook, stirring gently, for 2 to 3 minutes or until heated through. If desired, serve with hot rice and sprinkle with sesame seeds.