Wash the okra and trim off the stem ends. Slice diagonally into bite-size pieces. Trim the dry tip of the corn shoots and slice diagonally; slice the wood ear into thin strips; slice the fresh shiitake.

Heat a little oil over medium heat. Add shiitake slices first and fry until fragrant.

Add okra, corn shoots, and wood ear. Let them sear briefly, then toss.

Sprinkle in 1 tsp turmeric, 1 tsp salt, and 1/4 tsp white pepper. Stir quickly to coat evenly.

Pour in about 60 cc of water and turn heat to high. Toss rapidly until liquid evaporates and okra is tender. Optional: add chili rings.

Turn off the heat, transfer to a plate, and enjoy warm over rice.