Stir fried choko (Chayote)
This stir fry is a delicious way to use choko (Chayote). The choko takes on the flavours of the sauce and is a fantastic way to increase the vegetables in the dish.
Ingredients
- 2 tbs oil preferably an oil that can reach a high temperature before smoking, like peanut oil
- ½ cup of light soy sauce
- ¼ cup dark soy sauce
- 2 tbs fish sauce
- 1 tbs white sugar
- ½ tsp of white pepper
- 2 large garlic cloves or 2 heaped teaspoons of minced garlic from a jar
- 4 carrots sliced
- 1 yellow capsicum sliced bell pepper
- 1 green capsicum sliced bell pepper
- 2 chokos peeled and sliced thinly
- 400 grams firm tofu
- 2 tsp rice flour
Instructions
- Place tofu in a bowl
- Combine soy sauces, fish sauce and pepper and pour over tofu
- Allow the tofu to marinate for at least 10 minutes
- Heat up oil in the pan until very hot
- Before placing tofu in the pan, pour the marinade into a small bowl and set aside
- Add tofu to the pan and turn every few minutes until lightly browned
- Add garlic and cook for only a few seconds (it will get bitter if it gets too browned)
- Add prepared vegetables to the pan and cook for a few minutes (Add a dash of water if the ingredients are starting to get too brown and the vegetables are not yet as softened as you would like).
- Add the set aside marinade, sugar, and cook for a further few minutes
- To finish, mix the rice flour with about 1/2 cup of water. Add the rice flour and water mixture to the pan and toss quickly through to thicken the sauce.
- Serve with freshly steamed rice.
Notes
Stir-fries are wonderfully versatile, so feel free to change up the ingredients to whatever vegetables you have in the garden or fridge, perhaps not pumpkin, it will go a bit mushy by the time it cooks through. You could try Asian greens, chard, silverbeet, celery, cabbage etc.
If you don't have rice flour, corn flour (corn starch) or plain flour (all-purpose flour) will also work to thicken the sauce.
This dish also works well if you swap out the tofu and add chicken thighs or Lap Cheong (Chinese pork sausage).
If you would like to lower the amount of soy sauces are used, use 1/4 cup of each instead.
If you don't have dark soy sauce or fish sauce, omitting these two sauces and replacing with oyster sauce will also work well.
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