1 tablespoon mirin
2 tablespoons soy sauce
5 Shiitake mushrooms, dried
2 teaspoons garlic, minced
3 cups Chinese noodles, cooked
1 tablespoon ginger, chopped
1 teaspoon sesame oil
3 tablespoons peanut oil
2 scallions, chopped
1/2 cup carrots, cut into thin strips
1/2 cup broccoli florets
1/2 cup Mung bean sprouts
2 cups bok choy, chopped
1/2 cup celery, cut diagonally into 1/2-inch slices
1. Soak the mushrooms in warm water for about 20 minutes. Drain and squeeze dry. Remove tough stems and discard; slice mushrooms into thin strips; reserve.
2. Heat oil in a wok or heavy skillet. Add ginger, scallions, and garlic and stir-fry until fragrant.
3. Add the carrots, broccoli, mung bean sprouts, bok choy, and celery and stir-fry for a couple of minutes.
4. Add the reserved mushrooms, soy sauce, mirin, and sesame oil and stir-fry an additional minute. Add the cooked noodles and toss to combine.