Trim the zucchini and cut it in half lengthwise. Slice on the bias into thin half-moon ovals about 3-4 mm thick. Thin slices look better and cook through in seconds.

Roll-cut the baby corn into chunky pieces. Trim the woody base off the shiitake, then halve and slice. Slice the chili if using. Cut the dried tofu or tofu puffs into small triangles or cubes.

Heat oil in a wok over medium-high heat and add the shiitake. Pan-fry until golden and nutty. Add the tofu and stir-fry about one minute to take on color.

Toss in the sliced zucchini and the baby corn together, keeping everything moving so the zucchini softens without steaming.

Add the Haishan sauce, 1 tsp soy sauce, half a teaspoon of white pepper and half a teaspoon of salt. Toss quickly to coat every piece evenly.

Pour in 40 ml of water and stir. Braise gently for about 2 minutes so the flavors merge, toss once more, taste for salt, then plate and serve hot with steamed rice.