15-minute mushrooms and mixed vegetables stir fry (vegan)

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 to 5
Author Connie Veneracion


  • 2 tablespoons cooking oil with a high smoke point
  • 1 cup chayote strips
  • 1 cup squash strips
  • 2 finger chilies sliced into half-inch pieces
  • salt and pepper
  • generous handful oyster mushrooms
  • 2 tomatoes diced
  • 1 red onion thinly sliced
  • 4 cloves of garlic chopped
  • 1/2-inch piece ginger minced
  • generous sprinkle sugar
  • generous squirt kalamansi (or lime or lemon) juice
  • drizzle soy sauce


  • Heat the pan. Pour in the oil. Wait until fine wisps of smoke float on the surface.
  • Throw in the chayote and squash strips. Over HIGH HEAT, stir fry for about three to four minutes.
  • Add the chilies. Sprinkle with salt and pepper. Stir fry for another minute.
  • Add the mushrooms, tomatoes, sliced onion, garlic and ginger. Sprinkle with more salt and pepper. Stir fry for a minute.
  • Add the sugar and kalamansi (or lime or lemon) juice. Pour in a tablespoonful of water. Toss a few times. Cover the pan for a minute or two.
  • Drizzle in the soy sauce. Toss and taste. Adjust the seasonings, if needed.
  • Serve hot.