Snap off the ends of the long beans and cut them into short lengths — about the size of one finger knuckle. Slice the veggie fish into thin strips, then chop finely. Peel the carrot and julienne into thin matchsticks.

Heat the oil in a wok over medium heat. Add the chopped veggie fish and fry, stirring, until the edges turn golden and fragrant, about 2 minutes.

Add the julienned carrot and stir-fry until it softens slightly, adding a splash more oil if the pan looks dry. This releases the carrot's natural sweetness.

Tip in the long beans and toss over high heat for about a minute. Season with 1 tsp salt, 1 tsp soy sauce, 1/2 tsp white pepper, and black pepper to taste.

Pour in about 50ml of water and stir. Cover and simmer on low heat for about 12 minutes — the steam softens the beans while the seasoning concentrates.

Uncover, turn the heat to high, and stir-fry rapidly until the sauce clings to the vegetables. Serve hot with steamed rice.