So as not to bore you to death, this will be the last of my chayote recipes post.
• 1 chayote (about 8 ounces), peeled and shredded
• 1 – 2 carrots (4 – 6 ounces), peeled and shredded
• 5 – 6 dried Chinese mushrooms, soaked to soften (+/- ½ hour), remove and discard stems, shred caps
• 1 cup loosely pack 1-inch length scallion green
• thumb-size piece of fresh ginger, smashed
• 2 – 3 white part of scallion, smashed
• 2 – 3 cloves garlic, smashed
• 1 teaspoon kosher salt or to taste
• 1 – 2 tablespoons oil
1. Add oil to preheated wok or frying pan. Add ginger, white parts of scallions and garlic. Stir-fry for 1 – 2 minutes, using medium heat, until garlic starts to brown. Remove and discard ginger, scallion and garlic (oil is now flavored).
2. Add mushrooms, stir-fry until fragrant, using medium-high heat.
3. Add salt, chayote and carrots. Stir-fry, using high to medium-high heat, until chayote reaches desired doneness (I like it to still have some crunch). Stir in scallion greens. Adjust taste.
Serve as a side.
CHAYOTE STIR-FRY WITH CHICKEN OR PORK (serves 2 – 3 as a main course)
• ½ pound chicken or pork, shredded (I used pork)
• 1 tablespoon oyster sauce
• Fresh ground black pepper to taste
• ¼ – 1 teaspoon Asian chili sauce (optional)
• 1 clove garlic pureed
• 1 teaspoon cornstarch
• 1 teaspoon Asian sesame oil
Combine all the above ingredients. Can be done the day before and kept refrigerated.
• ¼ cup chicken broth combined with 1 tablespoon cornstarch
• 1 – 2 tablespoon oil
• CHAYOTE STIR-FRY (recipe above)
1. Add oil to preheated wok or frying pan. Add chicken/pork, stir-fry, using high heat until cooked.
2. Add CHAYOTE STIR-FRY. Mix well.
3. Give broth and cornstarch mixture a stir to combine. Add to wok, mix well, bring to a boil. Adjust salt and pepper to taste.
Now you have a main dish. Serve over cooked rice, fill pita halves, wrap in flour tortilla or wrap in lettuce leaves.
CHAYOTE STIR-FRY WITH CHICKEN OR PORK & PASTA (serves 2 – 3)
• 1 cup dried pasta of choice (I used mini rotini)
• 1 tablespoon soy sauce, regular or gluten free
• 1 – 2 teaspoons Asian sesame oil
• kosher salt to taste
• CHAYOTE STIR-FRY WITH CHICKEN OR PORK (recipe above)
1. Cook pasta according to package directions. Drain. Return to pot and toss with soy sauce and sesame oil.
2. Add CHAYOTE STIR-FRY WITH CHICKEN OR PORK. Mix well. Adjust taste. Serve.
Now you have a complete meal.
NOTE: Lack the time? Slice vegetables, chicken or pork instead of shredding.
Substitute: soy sauce (regular, mushroom dark or gluten free), fish sauce or hoisin sauce for the oyster sauce.
Substitute: Shrimp or beef for the chicken or pork
Substitute: Marinated tofu (click here for recipe) for the chicken and pork
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Copyright © by Norma Chang. All Rights Reserved. Do not use/repost any photos and/or articles without permission.
What a delectable stir fry 😀
3 tasty stirr fries but I love the 3rd recipe the most: That’s all for me! 🙂
Sending the 3rd dish your way, enjoy.
I had no idea that chayote was so versatile; I googled it and it seems it’s not a veg but a fruit! Go figure. The colours of all three of your dishes are lovely Norma, and so desirable during these dull grey days. I’m hoping we’re done with all the snow, but we’ve had freak storms in April before, I’m just much less happy about it than when I was young.
Chayote is like tomato, a fruit but used as a vegetable. Guess that would go for zucchini and other summer squashes.
Sun peeked out now and then today, but it was mostly a cold, windy and gray day, with a few snow flakes flying around. May have snow showers tomorrow, blah.
The stir-fry looks very healthy and delicious. I need to look out for some chayote to try too.
Chayotes are in season now and the quality is very good.
That looks delicious! A lot of people grow chayote squash in the Chinatown neighborhood where I live, and I have been wondering what to do with them 🙂
Chayote is very versatile, use it like you would zucchini.
Thanks! I might try growing some this year 🙂
I’ve never seen a chayote in a stir fry before. I grew up in Colorado where the Mexican influence is predominant. So I think of it as Mexican (though I know much of the world has adopted it too). I’ve never tasted it. I thought about it one year, but I was afraid it wouldn’t grow this far north.
Chayote is used a lot in Chinese cooking and is readily available in the Asian markets. I don’t think it will survive in the northeast.
I don’t think you are boring anyone. It is nice to know how to use an ingredient that isn’t as well known such as chayote.
Thanks. Hope you give chayote a try and write about your experience, would love to get your take on it.
Oh my, won’t I be popular amongst all the people here used to wrinkling their noses at the mention of the humble choko 🙂 ! Absolutely lovely recipes: I too had not thought of putting chokos in a stirfry! The other interesting point for me is your ‘early mix’ of the stirfry ingredients to mature the said mix! I have marinated any meats used for 2-4 hours but not overnight with the rest of the stuff. That too will be followed up, and if you have any more such fan ideas, I do not think any of us would be ‘bored’!!!
You are too funny. Where you are, are chayote in season now?
Well, have another laugh ’cause I had to look this one up in Oz veggie places!!! Yep, I should go looking now, ’cause sure did not see any in my veggie shop last week! For anyone thinking of planting a vine, it seems one is MORE than enough: supposedly delivers a couple of hundred a year and the earlier you pick the sweeter the flavour 🙂 !
From what I understand the chayote vine is a perennial that comes back year after year, so you only need to plant it once, then harvest and enjoy. Too bad I cannot grow it in New York.
Im not bored at all and I am glad you have given us all these new ideas on how to use this vegetable. If it wasn’t for you, I would still be only putting it in soup. Now that we are on the topic of boredom, my youngest teenager just loves baby bok choy but I am so bored with the usual stir fry recipes. Do you have anything in your archives that might make this vegetable more interesting?
Not knowing how you are currently stir-frying you baby bok choy, I don’t know what suggestions to make. If you can give me some ideas of how you have been preparing it, may be I can come up with something different. I will try.
These recipes, Norma, all look so fresh and inviting. No need to worry about boring us when you’re posting recipes like these. Each would make a fantastic meal. Thanks for sharing.
Thanks and you are welcome. If you decide to give chayote a try hope you will write about your experience.
Fresh, colorful and healthy. I second what Bam said. 🙂
Thanks. Do you cook with chayote (choko)? I understand it is plentiful in Australia.
Norma, I love the variations of your Chayote recipes. Thank you for sharing them to us:) but if I can only have one bowl at a time, I would first choose the Chayote Stir fry…then, the two other bowls to follow as presented in your photo:) YUM!
Thanks and you are welcome. Hope chayote becomes available in your area soon.
This is so cool! I just love all the variations on this stir fry…and I’m not bored at all!
Thanks. The quality of chayote is very good at this time, I may just post a few more ideas.
Not one, but three wonderful dishes! I could never be bored by you, Norma! I think dish number 3 caught my eye first:) xx
Thanks, the 3rd dish is my favorite too.
Keep ’em coming! My favorite has got to be the stir-fry!
Is chayote used in Korean cooking? I have not tried, but I think it would work well with kimchi.
I love the look of that stir fry!
Thanks, it was delicious too.
Chayote is very easy to use on stir fry because it cooks quickly. I also use them as a substiture for green papaya that we use on chicken/ginger soup. Thank you for the recipe, Norma. Have a great week! 🙂
You are so welcome. I never cooked with green papaya, must look into this. I will check out your blog for recipes. A great week to you too.
I’ve never had chayote before but I love any veggie stir-fry with meat. This looks delicious Norma. Lovely post.
Thanks. Chayote is in season now and the quality is very good. Do give it a try, I think you will like it.