One-Pan Wood Ear Mushroom with Cherry Tomato, Green Beans and Water Chestnut

Tender wood ear mushroom paired with cherry tomato, green beans and water chestnut and cheese tortellini, finished with borage and epazote and a hit of chili powder and bouillon cube. 1. Pat the wood ear mushroom dry and season with salt, chili powder and bouillon cube. 2. Heat sunflower oil in a heavy pan and sear the wood ear mushroom until it develops a deep golden crust, about 14 minutes. 3. Add cherry tomato, green beans and water chestnut to the pan and cook until just tender, stirring in borage and epazote for fragrance. 4. Cook the cheese tortellini separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of hoisin sauce before serving hot.