In a large saute pan, heat the oil over medium heat. Saute the leek, ginger and garlic for 1 minute. Add the mushrooms and cook for 3 minutes, until softened and they released their juices. Add in the cabbage and cook for 1 minute. Pour in the soy sauce and rice vinegar and cook until the cabbage is softened, about another minute. Serve over rice or thin rice noodles.
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