A vegan stir fry with mushroom balls and kangkong (water spinach) stalks

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1
Author Connie Veneracion


  • 1 tablespoon cooking oil
  • 1 teaspoon garlic minced
  • 2 shallots thinly sliced
  • 1 finger chili thinly sliced
  • 5 mushroom balls sliced into rings
  • 1 tablespoon light soy sauce
  • a little splash of rice vinegar
  • a generous pinch of sugar
  • kangkong stalks cut into half-inch lengths, about 3/4 c.
  • salt to taste
  • pepper to taste
  • scallions thinly sliced, to garnish (optional)


  • Heat the cooking oil in a pan.
  • Add the garlic, shallots, chili and mushroom balls. Saute for half a minute. Pour in the soy sauce, rice vinegar and sugar. Cook until the mushroom ball sliced have soaked up the seasonings.
  • Add the kangkong stalks. Sprinkle with salt and pepper. Stir fry for three to four minutes or until the kangkong stalks are cooked through but still a bit crisp.
  • Garnish with thinly sliced scallions and serve at once.