Recipe(tried): Thai Chicken and Basil Stir-fry

I was surprised when I came to look for it here the other week and it wasn't here...so here goes nuttin'!

THAI CHICKEN AND BASIL STIR-FRY
serves 4-6 people

6 dried mushrooms
Cooking Sauce (recipe follows)
a bit of oil (I use grapeseed these days, when olive is too strong a flavour...yes, this is one of those times)
1 medium onion, thinly sliced
3 cloves garlic, minced
2 tsp. minced fresh ginger root
2 lbs. chicken breast, cut into 1/4 inch wide strips
1 1/2 cups lightly-packed slivered fresh basil leaves
5-6 green onions

Soak mushrooms in warm water to cover for 30 minutes, then drain. Cut off and discard stems, squeeze caps dry, and slice into slivers and set aside.

Prepare cooking sauce and set aside.

Heat wok over high heat, and add 2 TBSP of oil and onion, garlic, and ginger. Stir-fry for a few minutes, remove from wok.

Add half the chicken and stir-fry for 3 minutes. Set aside with cooked veggies, and add another TBSP of oil and stir-fry the rest of the chicken. Remove and add to the rest of cooked ingredients (set aside).

Pour cooking sauce into wok and cook (boil) until reduced by 1/3. Return onion mixture and veggies to the wok, add basil, mushrooms, and green onions. Stir to heat through.

COOKING SAUCE

Stir together:
3/4 cup coconut milk
3 TBSP soy sauce
3 TBSP rice wine vinegar
1 1/2 TBSP fish sauce
crushed dried red chiles (to taste)