Rinse the bean sprouts and let them drain well — excess water makes them soggy. Slice the shiitake mushrooms into thin strips, and cut the green bell pepper into fine strips. Slice the black wood ear mushroom into fine strips so everything cooks in the same quick rhythm. If using cucumber in place of pepper, cut it into thin strips too. Arrange the piles neatly — the white-and-green contrast is part of the beauty.

Heat 2 tbsp of oil in a wok or cast-iron pan over high heat until it shimmers. Add the shiitake strips first and stir-fry until they become fragrant and lightly golden. An iron or carbon-steel wok conducts heat fast and builds that smoky wok hei that induction pans can't match.

Toss in the black wood ear and stir-fry for a few seconds. Add the bean sprouts and bell pepper, keeping the heat raging high. Do NOT add water — the sprouts and mushrooms release their own moisture as they sear.

Season with 1 tsp of salt. Grind black pepper generously over the pan — it neutralizes the sprouts' raw, beany smell. If the pan looks dry, swirl in a splash more oil. Stir until everything is just cooked but still crunchy, then turn off the heat.

Transfer to a plate and sprinkle with white sesame seeds. Serve hot as a light main or alongside rice and other dishes. Tip from the video: fold in cooked noodles plus a dash of soy sauce and it becomes a one-pan stir-fried noodle dish.