Instructions:

Yield: 4 servings

1/4 cup Tree ear mushrooms, dried
16 ea Baby artichokes, trimmed
2 tbsp Oil
1 cup Pea pods
1/4 cup Vegetable stock
1 tsp Cornstarch
1 tbsp Dry sherry
1 tbsp Tamari
1/2 tsp Ginger, grated

Pour boiling water over the mushrooms & let stand for 10 minutes. Drain & set aside.

Cook artichokes in boiling, salted water until just tender, should be about 10 minutes. Drain & set aside. When cool, cut each artichoke in half.

Heat oil in a wok. Stir-fry artichoke halves, pea pods & mushrooms for 1 minute. Add stock, cover & simmer until the vegetables are tender, be careful not to overcook, they do not need long. Whisk together the rest of the ingredients in a small bowl & add to the wok. Cook & stir for a further 2 minutes & serve.