Rinse the ugly beans and trim off the stem and tail ends. Cut into pieces about two finger-knuckles long (shorter for small children). Do not peel or de-string — the coarse exterior is only skin-deep.

Halve the baby corn, then split each half again lengthwise so the pieces match the beans. Tear the oyster mushrooms by hand into small pieces. Slice the optional vegetarian mock meat into thin strips.

Heat a little oil over medium heat. Add the mock meat first to release its aroma, then push aside and add the torn oyster mushrooms. Pan-fry, turning occasionally, until both are golden brown with a toasted edge — this builds the wok breath (鍋氣) that flavors the dish.

Turn the heat up, add the beans and baby corn, and toss hard for about a minute. Grind black pepper over the top, then add 1 tsp salt and 1 tsp vegetarian oyster sauce. Keep tossing until fragrant — do NOT add water yet; frying the seasonings first builds the flavor.

Pour in about 30 ml of water (50 ml maximum) and cover with a lid. Braise for roughly 2 minutes, until the water has mostly been absorbed by the beans. Uncover and toss over high heat until the last moisture evaporates and the beans look glossy — tender with a little bite. Plate and serve.