Recipe – Vegan Vegetable Stir-Fry with Oyster Sauce

I have never eaten choko before so I was excited about trying a new vegetable.
A native of Central America these are also called chayote, vegetable pear
or mango squash. They are rich in vitamin C. Love the vegetable pear name
because this is how I would describe it and it has a great taste. As for Okra,
I have eaten this in Indian and Singapore before. One of my favourite vegetables.
These are a good source of folate, Vitamin C, and fibre. It also supplies
some Vitamin B6, iron, riboflavin and fibre.

Sesame Flavoured Baked Rice
Vegetable Stir-Fry with Oyster Sauce with Sesame Flavoured Baked Rice
Choko
Choko
Bok choy, okra, coriander
Bok choy, okra, coriander

Ingredients
1 1/2 tbs sunflower oil
2 garlic cloves, thinly sliced
4 spring onions, cut into 3cm lengths
2 bunches bok choy, stems trimmed, halved lengthways
300g Okra, ends trimmed, halved
1 choko ends trimmed, halved
4 small zucchini, cut into chunks
1/3 cup (80ml) vegan oyster sauce
1/3 cup roughly chopped coriander
1 long red chilli, thinly sliced

Heat the oil in a wok over high heat. Stir-fry the garlic and spring onion
for 30 seconds. Add the okra, choko and zucchini, then stir-fry for 1 minute.
Add 1/4 cup (60ml) warm water and stir-fry for 2 minutes until the vegetables
are bright green and almost tender. Add the oyster sauce, chopped coriander
and sliced chilli, then stir-fry for a further 30 seconds or until heated through.
Serve immediately.

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