Soak the mushrooms in warm
water for about 20 minutes. Squeeze them dry and
discard the hard stalks. Keep the water. Cut each mushroom in half
or into quarters depending on the size. Cut the cabbage leaves
into pieces about the size of a large postage stamp. Heat the oil in a wok, add
the cabbage and the mushrooms and stir-fry until soft. Add the
salt, sugar and soy sauce and cook for a further 1.5 minutes. Mix in some of the water
in which the mushrooms were cooked and the sesame seed oil. Serve.