Confetti Bean Stir-fry

6          dried black mushrooms, optional
3          cups broccoli florets
1/3       cup water or chicken broth
2          tablespoons dry sherry
2          tablespoons oyster sauce
2          tablespoons soy sauce
1          teaspoon sesame oil
1/2       teaspoon sugar
1          tablespoon vegetable oil
4          cloves garlic, minced
2          teaspoons minced fresh ginger or 1/2 teaspoon ground ginger
1          cup thinly sliced celery (2 stalks)
1/2       cup diced carrot (1 medium)
1/2       cup diced red bell pepper
1 1/2    cups cooked* or 1 can (15 oz.) garbanzo beans, drained
1 1/2    cups cooked* or 1 can (15 oz.) kidney beans, rinsed and drained
1           teaspoon cornstarch dissolved in 2 teaspoons water
*1/2      cup dry makes 1-1/2 cups cooked.

Soak dried mushrooms in warm water to cover for 30 minutes; drain. Discard stems and quarter the caps.

Blanch broccoli florets in boiling water until bright green and crisp-tender, about 1-2 minutes. Immediately drain and rinse under cold water. Line edge of a serving platter with broccoli florets.

Combine water or broth, sherry, oyster sauce, soy sauce, sesame oil and sugar in a small bowl; set aside.

Heat wok or large skillet over high heat. Add oil, garlic and ginger; stir-fry until fragrant, about 10 seconds. Add celery, carrot and pepper; stir-fry for 1 minute. Add mushrooms, garbanzos, kidney beans and soy sauce mixture; stir-fry for 2 minutes. Add cornstarch solution and stir until sauce boils and thickens. Pour bean mixture into center of broccoli-lined platter.
Serves 4.

Nutritional Information per Serving:
Calories 290, Protein 15 g, Carbohydrates 44 g, Fat 7 g, Calories from fat 21%, Cholesterol 0 g, Fiber 11 g, Folate 245 mcg, Sodium 908 mg