Peel and shred the carrot into thin strips; remove corn kernels; trim enoki base; thaw edamame if frozen.

Melt butter in a wide pan over medium heat. Add enoki and saute until lightly golden with a toasted nutty aroma.

Add shredded carrot and corn kernels, coat in buttery mushrooms. Season with salt, white pepper, black pepper and oregano. Stir-fry about a minute.

Toss in edamame. Pour in 60 ml water to soften the carrot gently, cooking until tender and sweet.

Turn heat to high and cook off the liquid until it reduces into a glossy clinging sauce. Stir so nothing sticks, then serve.