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1
Soak the dried mushrooms in 3 cups very hot water until soft, anywhere from 5 to 15 minutes.
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2
(Dried shiitake are much tougher than other varieties and should be soaked in boiled water.)
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3
When they are tender, remove the dried mushrooms from the liquid with a slotted spoon, reserving the liquid; slice or chop if the pieces are large.
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4
Meanwhile, set a pot of water to boil for the broccoli.
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5
Cook the broccoli for 2 minutes in the boiling water, then drain.
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6
Put a large, deep skillet over medium-high heat; add the oil and swirl it around, then add the garlic and ginger.
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7
Cook for 15 seconds; add the onions and cook, stirring occasionally, until beginning to soften and brown, 3 to 5 minutes.
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8
Add the fresh mushrooms and dried mushrooms when theyre ready, and allow them to cook down 2 or 3 minutes before adding the carrots and celery.
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9
Cook, stirring occasionally, until vegetables are tender but not at all mushy, 10 to 12 minutes.
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10
Add the broccoli during the last five minutes of cooking.
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11
If you like, dissolve the cornstarch in the soy sauce to thicken it; stir into the pan, and sprinkle with salt and pepper.
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12
Add the crushed red pepper if youre using it, and pour in the soaking liquid.
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13
Stir the mixture, and scrape the bottom of the pan, then turn off the heat; the liquid should be mostly absorbed.
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14
Sprinkle with the scallions, and serve with rice.
