Snap off the stem ends, pull off the coarse strings, and slice the green beans diagonally into short segments.

Core the tomato and cut into angled slices. Slice the white mushrooms thicker, as they release water and thin out once cooked.

Heat a wok or pan with a splash of perilla oil over medium-high heat. Add the mushroom slices and sear until golden and fragrant.

Toss in the green beans and tomato slices, then stir-fry quickly over high heat.

Drop the heat to low and add salt, white pepper, black peppercorns and canned corn. Crank back to high heat and stir-fry vigorously until the tomato softens and blends into a glossy coating.

Keep tossing until the juices reduce and the beans are tender-crisp with no added water, then serve hot over rice.