Pull off the tough outer sheaths down to the tender core - about two-thirds of each shoot is fibrous leaf and gets discarded. Slice off the dried base, wash, then cut on a steep diagonal into long roll-cut chunks so more surface is exposed to the sauce.

Pulse three trimmed shiitake caps with a small handful of vegetarian mince in a food processor until it forms a fine, damp crumb - closer to a paste than to chopped pieces. The finer it is, the more aroma it releases.

Cut half a zucchini into strips and then thick slices, and slice a small sweet bell pepper into thin diagonal strips so it wilts fast and stays bright.

Heat 1.5 tbsp oil over medium heat and scrape in all of the shiitake-vegetarian mince. Spread it thin, let it sit a few seconds to start browning, then stir-fry 2-3 minutes until the crumb darkens and the oil smells roasted.

Add the water bamboo, zucchini and bell pepper and stir-fry over high heat for one minute. Sprinkle in 1 tsp salt, 1/2 tsp white pepper and drizzle 1 tsp soy sauce, tossing fast so the seasoning spreads before any liquid goes in. Only then pour in 30 ml water and toss again.

Cover and braise over medium-low heat about 5 minutes, until the bamboo is tender with a slight bite. Check the pan - add a splash of water if dry, or uncover to reduce if wet. Turn off the heat and plate while the mushroom oil is still hot and glossy.