Recipe courtesy of Luke Nguyen
Save Recipe Print
20 min
15 min
5 min
4 servings



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

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.


Veggie Burger with Gruyere and Mushrooms

Veggie Meatloaf with Mushrooms and Sun-Dried Tomatoes

Recipe courtesy of Food Network Kitchen

Persillade of Wild Mushrooms with Walnut Oil

Recipe courtesy of Anne Willan|Anne Willan

Tarragon Scented Chanterelles and Shallots

Recipe courtesy of Jimmy Bradley

Warm Squab Salad with Aged Goat Cheese, White Chicory and Wild Mushroom Vinaigrette

Recipe courtesy of Bobby Flay

Crepes Buffet

Recipe courtesy of Rachael Ray

A Simple Stuffing for Hard Boiled Eggs

Recipe courtesy of Julia Child

Orchiette Pasta with Wild Mushroom Cream Sauce

Recipe courtesy of Emeril Lagasse

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories