1 large leek, ends trimmed, chopped into ½ inch pieces and rinsed thoroughly under cold water
2 heaping cups thinly sliced fresh shiitake mushroom (substitute with Portobello or button mushroom)
2 tablespoons olive oil
1 tablespoon butter (optional)
8 cloves garlic finely minced
2 large shallots finely minced
2-4 tablespoons chicken or vegetable broth
¾ teaspoon salt
¾ teaspoon ground red chili pepper (substitute 1 tablespoon sambal oelek)
Freshly ground black pepper to taste
In a large wok or skillet, heat the olive oil and butter (if using) on medium high heat. Add the garlic and shallots; stir-fry for about 2 minutes until lightly golden and fragrant.
Add the chopped leeks and stir-fry again for a few minutes until softened.
Toss in the mushroom, salt, ground red chili pepper and freshly ground black pepper, stir-frying for another 2 to 3 minutes until softened and just beginning to brown. Add a few tablespoons of chicken broth at a time as necessary if the vegetables get too dry.