Heat 1 tablespoon canola oil in a wok or skillet. Stir-fry 8 ounces straw
mushrooms and 3 cups button mushrooms (washed and sliced) for a few seconds.
Add 1 tablespoon low-sodium soy sauce, 3 tablespoons rice wine, 1 teaspoon
oyster sauce, 1 teaspoon sugar, 2 cloves garlic (minced) and ¾ cup low-sodium
and low-fat chicken broth (or substitute low-sodium vegetable broth). Turn heat
down and cook for 8 minutes.