Wash the Chinese broccoli. Cut the leaves and tender tops into bite-sized pieces, and split the tops for even cooking. Peel any thick stems and slice them thinly.

Bring a pot of water to a boil. Blanch the Chinese broccoli for 1 minute, then transfer immediately to a bowl of ice water.

Blanch the wood ear mushrooms in boiling water for 30 seconds, then drain well.

Sauté the shallot and garlic (or leek) in vegetable oil until fragrant.

Add the Chinese broccoli and wood ear mushrooms. Stir-fry quickly, seasoning with soy sauce, salt, and black pepper. Toss for 1-2 minutes.

Turn off the heat, drizzle with sesame oil, toss to combine, and serve on a plate.