Authentic Vietnamese recipes from the Motherland

Vietnamese Stir-Fried Water Spinach and Shitake Mushrooms

Have you ever watched a food documentary on how meats are processed and then regret being a carnivore? I saw a clip of live chicks being thrown into a grinder. Beaks, legs, feathers and all just shoved down into spinning sharp blades of death. I quickly turned off the TV but it will take some time to recover after seeing that. 

This is when I turn to mushrooms to get that meaty flavor without actually eating meat. Not only do I feel good about my food choices, but shitakes are delicious. Here's a recipe of a simple side dish to white rice. Enjoy!

 Vietnamese Stir-Fried Water Spinach and Shitake Mushrooms

Vietnamese Stir-Fried Water Spinach and Shitake Mushrooms

Stir-Fried Water Spinach and Shitake Mushrooms Recipe


  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon granulated sugar
  • 1 teaspoon tapioca starch
  • 1/4 teaspoon sesame oil
  • 3 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1/2 lb shitake mushrooms, sliced thinly
  • 1/4 lb water spinach, cut into small segments
  • 1/2 teaspoon pepper
  • 1 tablespoon sesame seeds
  • 2 stalks green onion, sliced thinly (optional)


  • In a small bowl, mix together the soy sauce, oyster sauce, sugar, starch and sesame oil until the starch is completely dissolved.
  • In a small wok or pan, heat vegetable oil on medium high.
  • Add the garlic and stir until fragrant (about 1 minute)
  • Add the mushrooms and toss until wilted.
  • Add the water spinach along with the sauce mixture.
  • Toss until the water spinach is completely wilted down.
  • Top with pepper, sesame seeds, and green onions.
  • Serve with white rice.