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Stir-fried choko with beef and garlic recipe (trai su xao thit bo)
Created by Luke Nguyen
- Cuisine: Vietnamese
You might also enjoy Thai-style chicken stir-fry, often served at breakfast topped with a deep-fried egg, sunny-side up.
Vegetarians will love Chris Yan's Shanghai-style stir-fry with eggplant, garlic and soy sauce, as seen on Food Safari.
For a family friendly meal, try our Mongolian lamb stir-fry recipe, which uses lamb backstrap, shallots and baby spinach.
Browse our collection of stir-fry recipes.
Ingredients
200g lean beef, finely sliced2 chokos, peeled, sliced into batons
2 tbsp vegetable oil
4 spring onions, cut into 5cm lengths
1 tbsp finely diced garlic
1 tbsp sugar
2 tbsp fish sauce
1 tbsp water
½ tsp freshly ground pepper
3 coriander sprigs for garnish
1 chilli
2 tbsp light soy sauce
Preparation
In a mixing bowl, combine 1/2 tablespoon sugar, pepper and 1 tablespoon of fish sauce. Mix well then add beef and marinate for 10 minutes.In a hot fry pan, add vegetable oil and fry the garlic until fragrant. Add the beef and stir fry for 1 minute then remove the beef and set aside.
Add the choko to the same hot pan then add remaining fish sauce, sugar and 1 tablespoon of water. Stir then cover with lid and cook on medium heat for 5 minutes.
Remove the lid, add spring onions, cooked beef and toss well for a further minute.
Transfer to a plate, garnish with coriander and serve with jasmine rice and chilli soy dipping sauce.
If you enjoyed this Stir-fried choko with beef and garlic recipe (trai su xao thit bo) then browse more Vietnamese recipes, stir-fry recipes, meat recipes, quick recipes and our most popular hainanese chicken rice recipe.
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| Restaurant | Book Online | Suburb | |
| 1. | Le Bich | Balmain | |
| 2. | Thy Thy 1 | Richmond | |
| 3. | Kinh Do | Macquarie | |
| 4. | Pho Phu Quoc | Dickson | |
| 5. | Tu Do | O'Connor | |
| 6. | Phi Yen | Northbridge | |
| 7. | Viet Hoa | Perth | |
| 8. | Vietnam Restaurant | Pennington | |
| 9. | Green Papaya | East Brisbane | |
| 10. | Binh Minh | Richmond |
Comments (12)
Previous
10 May 2012 03:12 AEST
Ben
Newtown
another great recipe
Love Lukes recipes, he even makes choko taste great
Agree(0 people agree)
Disagree(0 people disagree)
10 May 2012 03:11 AEST
Jan
Bankstown
15 Nov 2010 08:33 AEST
Michelle
Cairns
03 Nov 2010 11:13 AEST
Donna
adelaide sa
YUM!!!
YUMM YUMMY YUMMMMMY! It was great, never thought Choko could taste this great. It's such an absorbent vegetable and soaks up all the yummy flavours of this dish! I used to just roast choko for Sunday dinner but not anymore, this is now in my meal rotation :) Highly recommended for you to all try this!
30 Oct 2010 12:36 AEST
Rob
They use to be "a dime a dozen" vegetable! Isn't it amazing what comes back from the past. Mind you, the way they were prepared back then wasn't exactly exciting.They were treated as back fence "decoration and to cover unslightly out buildings and substitute for apples in cooking!
It's marvelous what one culture can do to bring them to make and make them another very useful vegetable.
Thank's Luke for another wonderful recipe!
16 Oct 2010 04:36 AEST
Steve
Going to try this tonight. Saw it on the show and thought I'd give it a go. Chokos bring back memories of my dear Pop who always used to have a choko vine, and of my grandma who used to boil the absolute life out of them until they were a grey-ish pulp (as was the fashion of the day with vegetables!).
They are such an unpopular vegetable (fruit?) that when I bought them, the checkout guy didn't even know what they were.
08 Oct 2010 11:26 AEST
pam
As Patricia said I was also delighted to see your recipe for chokoes. This is a much maligned vegetable (Burke on his program once said "one of nature's little jokes" but I cannot agree with that statement) and we now have another vine which will be producing shortly. They sell in shops for $2 each but hardly anyone buys them and I have difficulty in even giving away the abundant fruit we obtain from our vine every year.
Looking forward to making this recipe in particular.
01 Jan 2010 12:41 AEST
Idodialog
Luke - bit late to the party here but in this episode you raised questions as to why (Sydneysiders I presume) shied away from Chockoes. I believe the answer is that during the two World Wars and the Great Depression there was either very little food about or heavy rationing but Chockoes went their merry and "weedy" way and grew everywhere. So for many they became a 7 day a week staple - so much so that many could not bear to eat a chockoe ever again and passed this on to the next generation.
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