Mushrooms and Tofu With Chinese Mustard Greens Recipe

Ingredients

• 2 ounces dried shiitake mushrooms (about 10 mushrooms)
• 12 ounces firm tofu, sliced 1/4 inch thick
• 1/4 cup plus 5 teaspoons cornstarch, divided
• Kosher salt and freshly ground black pepper
• 3 tablespoons plus 2 teaspoons canola, vegetable, or peanut oil, divided
• 1 pound Chinese mustard greens (gai toy; see note above), leaves separated, smaller ones left whole and larger onces halved, and stalks cut into thick slices
• 3/4 cup vegetable stock
• 2 tablespoons soy sauce
• 2 teaspoons Shaoxing wine, or dry sherry
• 2 teaspoons toasted sesame oil
• 1 1/4 pounds mixed fresh mushrooms, such as portabello, maitake, kinf oyster, shimeji, enoki, and cremini, cut into thick slices, torn into large pieces, or separated into strands (depending on type of mushroom)

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