Thursday, March 19, 2015

Jean's Asian Cooking Classes, Melbourne

Stir- fried Choko with Prawns


Choko (chocho) or Chayote, when did I start to love this funny looking shape vegetable/fruit (I did ask myself when I first saw it many years ago)? It is to native of Central America. But it has become one type of popular vegetables in Vietnam and Cambodia. It provides a good natural sauce of fibre and vitamin C, especially where there is a lack of supplements.

Back to Melbourne, I need to wait for the season to cook. Yes, yes, there are a lot in the market now. Thus, ya! Time to cook choko! I love to use it for simple stir-fry, like normally used in Vietnamese and Cambodian cooking. I love its natural flavour that surprisingly matches well with other ingredients. Here a simple recipe called “stir-fried Choko with prawns”.




1 tablespoon vegetable oil
1 clove garlic, finely chopped
120 g prawns, peeled and de-veined (if use large prawns, diced)
1 choko (400 g or 14 oz), peeled, deseeded, cut into strips

Soy mixture (mix in a bowl):

½ tablespoon fish sauce
1 tablespoon soy sauce
Dash ground white pepper

     Heat the oil in a fry-pan, add the garlic and prawns stir-fry for 1 minute or until the prawns are nearly cooked.

     Add the choko and the soy mixture and stir well. Cover the fry-pan with a lid and cook for a minute. Add two tablespoons of water and have a quick stir, cover it again and keep cooking over medium heat for about 2 minutes or until the choko is softened (if you like it crunchy and tender you can cook for just a minute instead). Serve hot with rice.

Prep & cooking time: <15 minutes

Serve: 2-4


I grew a couple of choko plants a few years ago in my back yard and it was very easy. You may think about doing it.

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