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.