1/3 cup Cooking oil
1 medium Carrot, peeled and finely shredded
1 medium White daikon (radish), peeled and finely shredded
5 large Shiitake mushrooms, soaked in hot water
for 30 minutes, thinly sliced
1 fresh Leek, green top discarded, sliced into quarters
lengthways then cut into 3-cm lengths
1 1/2 tablespoons Fermented bean sauce
1 tablespoon Wine
1 teaspoon Sugar
1 bunch Fresh enoki mushrooms, tough ends removed
2 tablespoons Sesame oil
1 sprig Fresh coriander leaves, finely chopped

Heat oil in a wok until smoking hot. Add the carrot, daikon, shiitake and leek. Stir fry quickly for 1 minute. Season mixture with the bean sauce, wine and sugar. Lower heat to medium high and cook for about 4 to 5 minutes. Add the enoki mushrooms, stir fry 1 to 2 minutes more. Stir in the sesame oil and turn off heat. Transfer to platter, garnish with chopped coriander and serve.