Dried and fresh mushrooms add complexity and texture to this fiery dish.
Combine dried mushrooms and kombu in a small bowl or liquid measuring cup and cover with water. Place a paper towel or kitchen towel directly on surface of water to keep mushrooms mostly submerged. Set aside for ten minutes to rehydrate.
When dried mushrooms are rehydrated, strain through a fine mesh strainer set over a small bowl. Discard kombu. Discard all but 3/4 cups soaking liquid. Add cornstarch, wine, and soy sauce to liquid. Transfer drained mushrooms to a cutting board. Remove and discard hard central stems from woodear mushrooms, then finely chope all the mushrooms. Add to bowl with fried mushrooms.
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