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1
In a medium bowl, soak the mushrooms in 1/2 cup cold water for 30 minutes or until softened.
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2
Drain and squeeze dry (reserve the soaking liquid for use in soups).
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3
Cut off and discard the stems and mince the caps.
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4
Wash the long beans in several changes of cold water and drain thoroughly in a colander until dry to the touch.
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5
Cut into 1/4-inch-long pieces to make about 3 cups.
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6
Rinse the preserved vegetable in cold water until the red chili-paste coating is removed and pat dry.
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7
Finely chop to make about 1/3 cup.
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8
Chop the Chinese sausage into 1/4-inch pieces.
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9
Dice the pork into 1/4-inch-pieces and sprinkle with 1/4 teaspoon salt.
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10
Stir to combine and set aside.
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11
In a small bowl, combine the soy sauce, rice wine, sesame oil, pepper, 1/2 teaspoon sugar and 1/8 teaspoon salt; set aside.
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12
Heat a 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking.
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13
Add 1 tablespoon vegetable oil, sausage and pork and stir-fry 1 minute.
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14
Transfer to a plate.
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15
Add the 1 tablespoon oil and mushrooms to the wok and stir-fry 1 minute.
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16
Add the remaining 1/8 teaspoon salt and remaining 1/4 teaspoon sugar and stir-fry another minute.
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17
Remove the mushrooms from the wok and add to the sausage mixture.
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18
Add the remaining 2 tablespoons vegetable oil and the green beans to the wok and stir-fry 1 minute.
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19
Cover for 20 seconds.
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20
Uncover, add 2 tablespoons water and stir-fry 10 seconds.
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21
Cover and cook 30 seconds.
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22
Return the sausage mixture and the preserved vegetable to the wok along with the scallions, cilantro sprigs and soy sauce mixture.
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23
Stir-fry 1 to 2 minutes or until the vegetables are just tender.
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24
Serve immediately.
