Peel and finely chop the garlic and ginger. Heat in a pot with honey, vinegar and sambal oelek. Add stock0 and simmer for about 5 minutes. Thicken the sauce with sauce thickener and bring to the boil again. Quarter the peppers, remove seeds and cut into rhombs.
Clean and wash the leek and cut it into approx. 1 cm wide rings. Clean and halve the mushrooms. Remove the stems of the shiitake mushrooms. Cut large mushrooms in half. Drain bamboo shoots on a sieve and cut into fine slices. Clean and halve the Chinese cabbage, remove the hard stalk. Cut cabbage into fine strips. Heat oil in a wok. Fry the peppers and leek first. Add mushrooms and fry for 2 minutes.
Cut cabbage into fine strips. Heat oil in a wok. Fry the peppers and leek first. Add mushrooms and fry for 2 minutes. Add the Chinese cabbage to the wok and stir-fry for 2 minutes. Stir in the sauce, season to taste with salt and serve. Rice tastes good with it