Slice the fried bean curd roll into bite-size segments. Slice the okra on a slight diagonal and halve the baby corn. Slice the red bell pepper into thin strips and set aside.

Separate the king oyster mushroom into thin shreds by hand pull. Torn edges brown faster and release far more aroma than clean slices.

Heat oil in a wok over medium-high heat. Add the mushroom shreds and stir-fry until golden and fragrant to build the base flavor.

Tip in the bean curd rolls, okra, baby corn, and red bell pepper. Toss quickly so everything is coated in the golden mushroom oil.

Add salt, white pepper, and curry powder, tossing to distribute. Pour in 30 ml water and stir briefly so the okra softens.

Turn the flame up and toss fast so the curry aroma melds with the vegetables. Transfer to a plate and serve immediately with steamed rice.