Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
3         tablespoons   peanut or vegetable oil
1         large         leeks rinsed well and cut, into 1/2" dice
1         small         red or green bell pepper, seeded, cut into strips
3         cloves        garlic -- minced
1/4       pound         mushrooms -- thinly sliced
3         teaspoons     red chili paste -- or 4-6 fresh hot chilies minced
3         tablespoons   hot water
1 1/2     tablespoons   yellow bean paste
4         tablespoons   soy sauce
1 1/2     tablespoons   rice wine vinegar
1 1/2     teaspoons     sugar
                        salt
3         tablespoons   coarsely chopped cilantro
                        cilantro sprigs -- for garnish
                        rice -- or noodles

Preparation:

Heat the oil in a large skillet or wok over medium heat and saute leeks for a minute. Add the eggplant and cook for 3 minutes, stirring well. Add the bell pepper and garlic and stir for a few minutes more. Add the mushrooms, stir, and saute for about 2 minutes. Cover the pan, reduce the heat to medium low, and let cook for a few minutes. Meanwhile, combine the red chili paste or chilies with the hot water and stir with a fork until the paste is dissolved. Stir in the bean paste, 3 tablespoons soy sauce, vinegar, and sugar. Add this sauce to the pan and toss well to distribute evenly. Cover for a minute or two, then add the cilantro, stir, and cover for 1 minute more. Taste and add salt, soy sauce, or vinegar to taste if necessary. Serve over rice or noodles.