• 1 bag porcini mushrooms
• 3 Tbs. lite soy sauce, plus more for serving
• 1 Tbs. cornstarch
• 1 Tbs. dry sherry or Chinese rice wine (optional)
• 1 tsp. sugar
• 1 lb. boneless sirloin steak, thinly sliced across the grain
• 2 tsp. vegetable oil
• 2 tsp. Asian sesame oil
• 2 tsp. fresh ginger, minced
• 1 clove garlic, crushed
• 1 cup scallions, chopped
• 6 ounces spinach, washed, tough stems discarded

Cover mushrooms with hot water in a bowl. Let soak 15 minutes. Drain, reserving liquid. Rinse mushrooms under running water. Pat dry and slice. Set aside. Combine next 4 ingredients in a jar with a tight-fitting lid. Shake vigorously. Place sliced steak in a mixing bowl. Pour marinade over steak and toss to coat. Heat vegetable oil and sesame oil in a wok or heavy nonstick skillet over high heat. Stir-fry ginger and garlic 45 seconds. Add steak and marinade and stir-fry 2 minutes or until steak begins to brown. Add scallions and mushrooms and stir-fry 2 minutes or until scallions are softened. Add spinach and reserved mushroom soaking liquid. Stir-fry another 45 seconds. Season to taste with pepper. Serve with additional soy sauce

Per serving: calories 310, fat 13.9g, 41% calories from fat, cholesterol 101mg, protein 37.0g, carbohydrates 8.5g, fiber 1.8g, sugar 1.9g, sodium 509mg, diet points 7.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.8, Fruit: 0.0, Bread: 0.1, Lean meat: 0.0, Fat: 2.1, Sugar: 0.1, Very lean meat protein: 4.5

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The recommended wines are: Pinot Blanc or Cabernet Sauvignon.