Active time: 20 min Start to finish: 20 min

　　

Ingredients

Makes 4 first-course servings

　　1 tablespoon peanut oil

　　1/4 lb sliced bacon, cut crosswise into 2 1/2-inch pieces

　　12 scallions (white and pale green parts only), crushed with side of a heavy knife and coarsely chopped

　　4 large garlic cloves, thinly sliced

　　2 cups chicken broth (16 fl oz)

　　1/2 teaspoon salt

　　1/4 teaspoon white pepper

　　1 lb fresh shiitake mushrooms, stems discarded

　　

Step 1

Heat a wok or 12-inch heavy skillet over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add oil, swirling it around wok, and heat until it begins to smoke. Add bacon and stir-fry until brown and crisp, about 3 minutes. Transfer with a slotted spoon to paper towels to drain and reserve for another use.

　　

Step 2

Add scallions and garlic to bacon fat and stir-fry until fragrant, about 1 minute. Pour broth down side of wok (it will bubble vigorously), add salt and white pepper, and bring to a boil. Add mushrooms, then reduce heat and simmer, uncovered, turning occasionally, until tender, about 5 minutes.

　　

Step 3

Transfer mushrooms to a bowl with a slotted spoon and, when cool enough to handle, cut into 1/4-inch-thick slices. Drizzle liquid over mushrooms if desired.