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

Instructions

1. In a hot wok, add oil followed by garlic and shallots, then cook until fragrant.
2. Add the shiitake mushrooms and stir-fry for 1 minute.
3. Now add the choko (choyote) leaves and stir-fry for 2 minutes or until wilted.
4. Season with pinch salt, 1/2 teaspoon pepper, and soy sauce, and then stir-fry for a further minute.
5. Serve with jasmine rice.