Simple Choko Stir-fry

Stir-fry choko chayote on a plate with cloves of garlic in the background
Discovered choko quite recently and fell in love with it!

A whole choko or chayote on the table

Discovered choko quite recently and fell in love with it! I wasn’t really sure what to do with it when I bought it from the Riverbank market, so I did what any Chinese would do when they don’t know what to do — stir-fried it.It turned out beautifully, every bite was crunchy, juicy and sweet. It was such a nice surprise!

peeling a choko with a red peeler

Peel the skin. A fresh choko can be quite prickly.

sliced choko and chopped garlic on a chopping board

Slice the choko, crush and chop the garlic

Like with so many green vegetables, the key is to cook fast and keep it simple. Raw chokos are safe to eat so there is no need to worry about under-cooking. As long as it’s not hard and unpleasant to chew, you can say it’s cooked. Over-cooking will destroy the crunchy texture so make sure the choko is still quite firm when you turn off the heat. A tiny bit of garlic and salt is all that’s needed to bring out its subtle flavours.

Preparation: 3 minutes Steaming: 3 minutes

  • 1 chocho, peeled and cut into 3 cm thick slices
  • 3 cloves of garlic, crushed and chopped
  • 1 tbsp oil
  • A pinch of salt

Heat oil, sauté the garlic until fragrant, about 20 seconds. Add choko and stir fry for 2 minutes or until it has a slightly translucent appearance but still quite firm. Remove from heat and serve.

Stir-fry choko chayote on a plate with cloves of garlic in the background

Didn’t think this dish was meant for a photo op but it didn’t look too bad!

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