4 lg. dried Chinese black mushrooms
1 tbsp. soy sauce
1 tsp. Oriental rice vinegar
1 tsp. lemon juice
2 tbsp. lemon juice
1 tsp. ginger
1 tsp. garlic
1 lb. scallops
1 lb. asparagus, rinsed in 1 inch slices
1 bunch radishes, quartered
1 bunch watercress
2 tsp. Oriental sesame oil

Place mushrooms in medium bowl with hot water to cover, let soak until softened about 20 minutes. Drain mushrooms. Rinse mushrooms, remove stems, pat dry, cut into strips. Combine with soy sauce, vinegar, and lemon juice.

Heat wok, add peanut oil, heat until ginger sizzles when dropped into oil. Add ginger and garlic, stir fry 10 seconds. Add asparagus and scallops, stir fry 2 minutes, add radishes, stir fry 2 minutes, add mushroom mixture and watercress. Stir fry about 30 seconds. Add sesame oil and toss. Serve with rice.