Cut 5 king oyster mushrooms into roll-cut chunks, then roll-cut 6 okra and 3 baby corn into similar size pieces. Pick the leaves from 3 sprigs of Thai basil.

Heat oil in a wide pan and pan-fry the mushroom chunks in a single layer over medium heat, turning occasionally, until golden brown all over, about 3 minutes.

Toss in the okra and baby corn and stir-fry to combine, keeping everything moving so the vegetables stay bright and crisp.

Lower to medium-low heat and add 1 tsp vegetarian oyster sauce, 1 tsp soy sauce, and 1/4 tsp white pepper. Stir quickly to coat every piece evenly.

Add the Thai basil leaves and 30 ml of water. Turn the heat up high and stir-fry hard so the sauce reduces and the aromas bloom. Add red chili rings at this point if using.

Keep stir-frying until the liquid thickens and clings to the mushrooms. Serve hot over steamed rice with extra sauce spooned on top.