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Recipe courtesy of Luke Nguyen

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Total:: 20 min
Prep:: 15 min
Cook:: 5 min

Yield:: 4 servings

Level:: Easy

Ingredients

1 tablespoon vegetable oil
2 cloves garlic, diced
2 Asian shallots, diced
7 ounces/200 g fresh shiitake mushrooms, stems trimmed
1 bunch choko (chayote) leaves, picked into 1 1/2-inch/4 cm lengths (see Cook's Note)
Salt and freshly ground black pepper
2 tablespoons light soy sauce
Serving suggestion: Cooked jasmine rice

Directions

In a hot wok, add oil followed by garlic and shallots, then cook until fragrant.

Add the shiitake mushrooms and stir-fry for 1 minute.

Now add the choko (choyote) leaves and stir-fry for 2 minutes or until wilted.

Season with pinch salt, 1/2 teaspoon pepper, and soy sauce, and then stir-fry for a further minute.

Serve with jasmine rice.

Cook's Note

Choko leaves can be found at specialty Asian markets

My Private Notes

Name: Wild Shitake Mushroom and Choko Leaf Stir Fry: Nam Xao La Su Su
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 1 tablespoon vegetable oil; 2 cloves garlic, diced; 2 Asian shallots, diced; 7 ounces/200 g fresh shiitake mushrooms, stems trimmed; 1 bunch choko (chayote) leaves, picked into 1 1/2-inch/4 cm lengths (see Cook's Note); Salt and freshly ground black pepper; 2 tablespoons light soy sauce; Serving suggestion: Cooked jasmine rice