1 tablespoon vegetable oil
2 cloves garlic, diced
2 Asian shallots, diced
7 ounces/200 g fresh shiitake mushrooms, stems trimmed
1 bunch choko (chayote) leaves, picked into 1 1/2-inch/4 cm lengths (see Cook's Note)
Salt and freshly ground black pepper
2 tablespoons light soy sauce
Serving suggestion: Cooked jasmine rice
Choko leaves can be found at specialty Asian markets
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