Broccoli & Shiitake Stir-Fry with Black Bean Sauce

6 dried shiitake mushrooms, reconstituted in 1 cup boiling water for 20 minutes
1/4 cup black bean garlic sauce (such as Lee Kum Kee brand)
2 Tbs. Shaoxing wine (Chinese rice wine) or dry sherry
1 Tbs. cornstarch
2 tsp. Asian chile sauce or paste
1 Tbs. vegetable oil
4 tsp. minced fresh ginger
2 lb. broccoli, crowns cut into florets, stems peeled and thinly sliced
1/2 cup toasted cashews, coarsely chopped

Drain the mushrooms, reserving 2/3 cup of the soaking liquid. Discard the stems and thinly slice the caps. In a small bowl, combine the reserved mushroom soaking liquid and the black bean sauce, wine, cornstarch, and chile sauce. Stir to dissolve the cornstarch and set aside.

Heat the vegetable oil in a 12-inch skillet over medium-high heat. Add the ginger and stir-fry until fragrant, 15 seconds. Add the broccoli and 1/4 cup water, cover, and steam until the broccoli is just tender, 3 to 5 minutes. Stir in the black bean sauce mixture and the mushrooms and cook until the sauce is thick and bubbly, about 1 minute. Add the cashews and toss to combine. Serve with steamed rice.