1. Place dried mushrooms in a medium bowl; add enough boiling water to cover. Let stand for 30 minutes. Drain, reserving 1 cup of the soaking liquid. Strain the reserved soaking liquid. Cut off tough stems of mushrooms and discard. Slice mushroom caps; set aside.

2. In a small bowl, combine reserved soaking liquid, soy sauce, cornstarch, and rice vinegar; stir well to dissolve cornstarch.

3. Lightly coat an unheated wok or large skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Cook pork in hot skillet for 2 to 3 minutes or until no longer pink. Add ginger, garlic, and cayenne pepper; cook and stir for 15 seconds. Add green onions and chopped mushrooms; cook and stir for 30 seconds.

4. Stir cornstarch mixture and add to skillet; cook and stir until boiling. Add tofu cubes, pea pods, and sesame oil. Cook, stirring gently, for 2 to 3 minutes or until heated through. If desired, serve with hot cooked rice and sprinkle with sesame seeds. Makes 4 (1-1/2 cup) servings.