Thursday, July 21, 2011

Quick and Easy: Stir-fried Choko with Glass Noodles

Chokoes or chayote (not related to the coyote or the Road Runner show) are akin to green apples, although they more bland tasting than tart. When cooked, the texture is similar to that of turnip and reminds me of eating popiah (spring roll) filling. Here is a simple way to prepare chokoes with glass noodles, with simple flavours but delicious eaten with rice or even on its own.

Stir-fried Choko with Glass Noodles


1 large choko (chayote), peeled, deseeded and julienned
2 cloves garlic, finely chopped
2 chinese black mushrooms, rehydrated in hot water, stalks removed and caps thinly sliced
50g bean thread noodles, soaked in water until softened
1 egg, lightly beaten with 1/2 tsp light soy sauce

1/2 tsp chicken stock powder
1 tbsp light soy sauce
1/2 tsp salt (or to taste)
1/4 tsp pepper
1/4 tsp sesame oil


Heat up 1 tbsp vegetable oil in a pan/wok and fry the garlic for 20 seconds. Toss in the mushrooms, then add the chokoes and stir fry for 8-10 minutes until they are almost tender. Add 2 tbsp water halfway through frying.

Add the chicken stock powder, soy sauce and salt, followed by the noodles. Add 2 tbsp water and fry for a minute until noodles are cooked. Push the mixture aside and pour in the beaten egg. Scramble lightly and fold the mixture through the egg until well combined. Add pepper and sesame oil. Dish out, garnish with fried shallots and serve with steamed jasmine rice.