Soak the Chinese black fungus (aka ear mushrooms) in boiling water for at least 15 minutes.

Make the Spicy Sauce: In a bowl, whisk together soy sauce, rice wine, brown sugar and black bean paste. Add water and chilli oil and set aside.

Heat some vegetable oil in a wok or large pan. Add the bell peppers and chillies (chopped), and stir-frying until they appear just cooked but still crisp.

Meanwhile rinse the mushroom under running water, squeeze out the extra moisture and add them to the stir fry and sauté for 2-3 minutes. If black mushrooms appear too big, tear them into bite size pieces prior to cooking. Transfer the sautéed veggies in a bowl or dish.

Toss the vegan beef in corn starch and shake well to eliminate the excess. Heat vegetable oil in a skillet or wok over medium-high heat. Add the vegan beef strips and stir-fry for 3-4 minutes until lightly browned and heated through.

Pour the spicy sauce over the cooked vegan beef in the skillet. Stir well to coat the vegan beef strips evenly with the sauce. Continue cooking for another 2-3 minutes until the sauce thickens slightly.

Add the sautéed vegetables, still well and heat it all up for another couple of minutes.

Remove from heat and garnish with sliced green onions and toasted sesame seeds. Serve hot over sticky rice or noodles.