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Update: 1212/2020
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.
