• Fast
• Healthy
• Vegetarian

Ingredients

1. 1/2 cup plus 1 tablespoon boiling water
2. 1 teaspoon loose tea, preferably Longjing
3. 1/3 cup dried wood ear mushrooms (1/4 ounce)
4. 3 tablespoons vegetable oil
5. 8 shiitake mushrooms, stems discarded, caps thinly sliced
6. 1 long, thin green chile, split lengthwise, seeded and thinly sliced crosswise
7. Salt and freshly ground pepper
8. 4 scallions, thinly sliced crosswise
9. 1 small Granny Smith apple—peeled, cored and sliced 1/8 inch thick
10. One 14-ounce can whole straw mushrooms, drained and rinsed
11. 8 ounces firm tofu, sliced 1/3 inch thick and cut into 1-inch strips
12. 1 cup mung bean sprouts (3 ounces)

Directions

1. In a cup, pour the 1 tablespoon of boiling water over the tea; let steep for 5 minutes. Strain the tea, reserving the leaves.
2. In a small, heatproof bowl, soak the wood ears in the remaining 1/2 cup of boiling water until softened, about 5 minutes. Drain well. Cut off any hard bits; slice the wood ears into thin strips.
3. Set a wok or large skillet over high heat for 3 minutes. Add the oil and when it begins to smoke, add the shiitake mushrooms and chile and season with salt and pepper. Stir-fry until the chile is browned, about 2 minutes. Add the scallions and apple and stir-fry until the apple is almost tender, about 2 minutes. Add the wood ears and straw mushrooms and stir-fry until sizzling, about 2 minutes. Add the tofu and the tea leaves and stir gently until sizzling, about 2 minutes longer. Season with salt and pepper and remove from the heat. Fold in the bean sprouts. Mound the vegetables on small plates and serve.