Rinse and dry the okra. Shave away just the tough outer ring and stem tip with a peeler instead of cutting off the whole cap — the inner flesh is tender and edible. Keep the pods whole; if rushed, a single straight cut across the top is fine.

Tear the king oyster mushroom by hand into thin irregular strips. Finely chop the whole pack of enoki — it is the aromatic base standing in for garlic.

Heat a generous amount of oil in a pan over medium heat, add the chopped enoki in an even layer and fry patiently, adding oil if dry, until deeply golden and caramelized. Do not rush this — the sauce's color and aroma depend on it.

Bring water to a rolling boil with a splash of oil. Poach the whole okra about 2 minutes only, then add the torn king oyster strips and poach until just cooked. Drain both well.

With the enoki deep gold, add 1 tbsp soy sauce, 1 tbsp vegan oyster sauce and 1/4 tsp white pepper and stir. Add 120 cc water, 1 tbsp crushed peanuts and 1/2 tsp sugar (plus chili if using). Turn heat to high and stir until slightly thickened; taste to balance.

Fan the drained okra pods outward on a round plate, tuck the white king oyster strips between them, then spoon the warm caramelized enoki sauce over the top without burying the okra. Serve warm or chilled.