Wild shiitake mushroom and choko leaf stir-fry

Wild shiitake mushroom and choko leaf stir-fry

By
From
The Food of Vietnam
Serves
4-6
Photographer
Alan Benson

I trekked high up in the hills of Sapa for several hours, foraging for wild shiitake mushrooms. After picking a few kilos, I also picked some choko leaves that I saw growing, and this was just about all I needed to make a simple stir-fry for lunch. I prepared the dish on top of a tall mountain and felt like I was cooking above the clouds — it was a magical experience.

Ingredients

Quantity Ingredient
1 tablespoon vegetable oil
2 garlic cloves, diced
2 red asian shallots, diced
200g fresh shiitake mushrooms, stems trimmed
1 bunch choko leaves or water spinach, cut into 4 cm lengths
1/2 teaspoon freshly ground black pepper
2 tablespoons light soy sauce

Method

  1. Add the oil to a hot wok, then add the garlic and shallot and stir-fry over medium heat for 1 minute, or until fragrant.
  2. Add the mushrooms and stir-fry for 1 minute, then add the choko leaves and stir-fry for 2 minutes, or until wilted.
  3. Sprinkle with the pepper, soy sauce and a pinch of sea salt, then stir-fry for a further minute.
  4. Serve with steamed jasmine rice.
Tags:
The Food of Vietnam
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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