Cut the fried soy bean roll into short sections. If starting from raw tofu-skin rolls, pan-fry or deep-fry them first until golden and puffed.

Slice the shiitake. Halve the tomato and slice diagonally. Slice the zucchini into diagonal rounds. Deseed the yellow pepper, remove the membrane, and cut into strips.

Heat a little oil in a wok over medium heat. Add the shiitake and sauté until golden and fragrant.

Add the soy bean roll pieces, then tomato, zucchini, and yellow pepper. Stir-fry to soften everything.

Season with 1 tsp salt, 1 tsp sugar, and 1/4 tsp white pepper. Add the ketchup with 50-70 c.c. of water and stir. Turn to maximum heat and keep stirring until the sauce reduces and turns thick and glossy.

When the sauce clings in a shiny coat, turn off the heat and plate up. Serve hot over steamed rice.