Cut open each wheat gluten roll and open it out flat, then tear it into thin, uneven layers with your fingers — no knife needed. Keep tearing until the strands are as thin as you like; the ragged edges brown beautifully and catch the sauce. The same torn gluten can be layered into a vegan 'chicken steak' or pulled into vegan 'shredded meat' — one ingredient, many uses.

Tear the king oyster mushrooms into fine shreds, using your hands or scraping with a fork for speed. Thinly slice the shiitake mushrooms into rounds; they turn into pretty flower-like coins in the pan. Slice the rinsed preserved mustard greens into strips — rinse them first, then open the leaves to rinse inside, since they are salted.

Heat a wok with cooking oil over medium-high heat, then add the wheat gluten, king oyster mushrooms, and shiitake all at once. Let them sear undisturbed, tossing occasionally, until at least half of the pieces are golden and fragrant — about one minute of browning. This caramelization step is what gives the dish its toasted, meaty aroma.

Drop in the preserved mustard greens and baby corn, then turn to a fast stir-fry over high heat. Season with 1 teaspoon soy sauce and ½ teaspoon white pepper; add sliced chili if you like heat. Turn back to high and keep stir-frying so the seasonings coat everything and the greens stay crunchy.

Keep stir-frying longer than you'd expect — the extra heat lets every flavor melt together into a single savory note. Once the wok smells deeply toasted and all the elements are glossy and fragrant, switch off the heat and plate. Serve immediately over steamed rice or with congee; any leftovers keep well in the fridge for breakfast porridge.