Wild Shitake Mushroom and Choko Leaf Stir Fry: Nam Xao La Su Su
Wild Shitake Mushroom and Choko Leaf Stir Fry: Nam Xao La Su Su
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 131
- Total Fat
- 4
- Saturated Fat
- 0
- Carbohydrates
- 21
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 327
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 131
- Total Fat
- 4
- Saturated Fat
- 0
- Carbohydrates
- 21
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 327
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
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
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