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Wild shiitake mushroom and choko leaf stir-fry recipe (nam xao la su su)

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Rating:

4/ 5 stars 8 Votes
  • Cuisine: Vietnamese

Ingredients

1 tbsp vegetable oil
2 garlic cloves, diced
2 Asian shallots, diced
200g fresh shiitake mushrooms, stems trimmed
1 bunch choko leaves, picked into 4cm lengths
Pinch salt
½ tsp black pepper
2 tbsp light soy sauce
Jasmine rice, to serve

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Preparation

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

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

Add the choko leaves and stir-fry for 2 minutes or until wilted.

Season with salt, pepper and soy sauce, and then stir-fry for a further minute.

Serve with jasmine rice.

If you enjoyed this Wild shiitake mushroom and choko leaf stir-fry recipe (nam xao la su su) then browse more Vietnamese recipes, stir-fry recipes, vegetarian recipes, nut-free recipes, low-fat recipes and our most popular hainanese chicken rice recipe.

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Comments (3)

   
21 Apr 2012 01:26 AEST
Melanie
West Footscray
Choko Leaves
Yes the normal leaves growing in everyones backyard. Now coming into season in Melbourne Autumn - Winter. I am looking for a use of these leaves and fruit as I have tonnes of them so I can't wait to try another fantastic vibrant dish of Lukes.
Agree(0 people agree)
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25 Nov 2011 07:11 AEST
Deborah
It was definitely choko leaves that he used - they were said to be full of antioxidants and very healthy.
Agree(1 people agree)
Disagree(0 people disagree)
16 Apr 2011 05:38 AEST
jane
taree
choko leaves
I didn't know that choko leaves were edible. Do you mean just the normal choko vines that grow in nearly every person's backyard?
Agree(8 people agree)
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