Sugar Snap Peas & Chayote Stir-Fry

I know, I know. I had promised in my 3/15/13 post that there will be no more chayote recipes. (To learn about chayote click here.)

Meant to keep my promise, but a friend gave me some lovely sugar snap peas and I happened to have a chayote in the fridge.

Wondered if these 2 items would work well together?????

Did a stir-fry and really liked the combination. Decided to share the results with you. So here is one more chayote recipe.

SUGAR SNAP PEAS & CHAYOTE STIR-FRY (serves 2 – 3)

Ingredients
• ½ pound chicken, beef or pork, thinly sliced (I used pork)
• 1 – 2 tablespoons hoisin sauce
• ½ – ¾ teaspoon kosher salt (see NOTE)
• ½ teaspoon honey or light brown sugar
• 1 tablespoon ginger wine or pale dry sherry
• 2 – 3 slices ginger, fresh or from ginger wine
• 1 clove garlic minced
• 1 teaspoon cornstarch
• 1 – 2 teaspoons Asian sesame oil
Combine all the above ingredients. Can be done the day before and kept refrigerated.
• 1 chayote, peeled and thinly sliced
• 6 – 8 ounces sugar snap peas or snow peas
• ½ – 1 red onion, cut into strips (pole to pole)
• 1 teaspoon kosher salt or to taste
• freshly ground pepper to taste
• 1 – 3 tablespoons pistachio nuts
• ¼ cup chicken broth combined with 2 teaspoon cornstarch
• 2 tablespoons oil

Preparations
1. Add 1 tablespoon oil to preheated wok or frying pan. Add salt, chayote, sugar snap peas  and onion. Stir-fry until peas turns bright green and chayote reached desired doneness (I like it to still have some crunch). Remove to clean plate and set aside.
2. Add 1 tablespoon oil to wok or frying pan. Add chicken/beef/pork, stir-fry, using high heat until cooked.
3. Add chayote and sugar snap. Mix well. Give broth and cornstarch mixture a stir, add to wok, mix well, bring to a boil, salt and pepper to taste. Stir in pistachio nuts. Serve with white or brown rice.

NOTE:
Substitute: 1½ teaspoons dark or mushroom dark soy sauce for the kosher salt. If you like your meat to have a darker color.

VARIATIONS
Substitute: 1 – 2 tablespoons oyster sauce or soy sauce (regular or gluten free) for the hoisin sauce
Add: 1 – 3 teaspoons curry powder
Add: Asian chili sauce or fresh chili peppers to taste if you like a spicy dish.

Vegetarian Alternative
Substitute: Marinated tofu (click here for recipe) for the chicken, beef or pork

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