Step 1

Heat the canola oil in a large nonstick skillet set over medium-high heat.

Step 2

Add the ginger and cook, stirring, for 1 minute. Add the garlic and cook for additional 30 seconds.

Step 3

Add the shiitake and crimini mushrooms, and cook until the mushrooms are almost soft, about 3 minutes.

Step 4

Add the endive and cook until tender, about 2 minutes.

Step 5

Stir in the soy sauce and chili-garlic sauce. Serve.