Trim the okra stems and slice each pod into thick coins. Snap the ends off the long beans and cut them into finger-length pieces. Tear the king oyster mushroom caps into small, rough pieces by hand so the uneven edges grip the sauce.

Heat the oil in a wok or skillet over medium-high heat and fry the mushroom pieces until golden brown on all sides. The golden sear releases a seafood-like umami that stands in for the shrimp usually found in sambal dishes.

Add the okra and long beans and toss everything over high heat for about a minute so the vegetables pick up the toasted mushroom flavor.

Turn the heat down to low, add the sambal chili paste and stir constantly for about 30 seconds until fragrant. Low heat prevents the paste from scorching and turning bitter.

Splash in the soy sauce and sprinkle over the salt, then turn the heat back up. Add 30 ml of water, cover, and simmer for about 4 minutes until the okra and long beans are tender and coated in the sauce.

Uncover, give the wok one last toss and serve hot over steamed rice. Leftovers keep well and taste even better the next day.