Scrub and peel the lotus root. Trim the tough ends and joints, slice into thin rounds, then cut into quarters or triangles so each piece is one bite.

Trim the roots off the shimeji mushrooms and pull them apart. Slice half a cucumber into rounds and halve them, then slice about half a chili.

Heat 1 tbsp toasted sesame oil in a pan over medium heat. Add the mushrooms and toss until fragrant. Add the lotus root and sear for about a minute until golden and lightly browned.

Turn heat to low and add 1 tsp olive vegetable, 1 tbsp vegan oyster sauce, 1/2 tsp soy sauce, and 1/4 tsp white pepper. Toss to coat. Turn up the heat, pour in about 100 ml water (add chili here if you want heat throughout), cover, and simmer on medium-low about 5 minutes until the liquid reduces and thickens.

Add the cucumber, turn heat to high, and stir-fry quickly to keep it crunchy. Toss in the chili just before finishing. If the lotus root is still hard, add a splash of water and braise a little longer, then serve.