Rinse the water spinach and shake off excess water; cut into lengths keeping tender stems. Halve baby corn lengthwise and tear oyster mushrooms into thin strips. If using vegan three-layer meat, slice thinly straight from the freezer.

Heat oil in a wok over high heat until shimmering. Add the sliced vegan three-layer meat and pan-fry until fragrant and lightly golden. Add oyster mushrooms and fry until golden and nutty.

Toss in the baby corn and stir-fry a few seconds to warm through. Add the water spinach and toss everything together over high flame.

Add 1 tsp shacha sauce, 1 tsp soy sauce, and 50 ml water. Stir-fry quickly, about a minute, until the greens just collapse and turn bright green. Spoon onto a plate immediately; do not let it sit in the hot wok.