Luke Nguyen's Vietnamese stir-fry recipe is bursting with fresh flavours and nutritional benefits. The full flavour of the mushrooms means this could be served as a vegetarian main, but it would also work well as part of a shared banquet.
- 1 tbsp vegetable oil
- 2 garlic cloves, diced
- 2 Asian shallots, diced
- 200 g fresh shiitake mushrooms, stems trimmed
- 1 bunch choko leaves, picked into 4 cm lengths
- pinch of salt
- ½ tsp black pepper
- 2 tbsp light soy sauce
- sliced red chilli, to garnish
- jasmine rice, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.
Garnish with chilli and serve with jasmine rice.