More Chayote Recipes

So as not to bore you to death, this will be the last of my chayote recipes post.

CHAYOTE STIR-FRY

Ingredients
• 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

Preparations
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)

Ingredients
• 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)

Preparations
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)

Ingredients
• 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)

Preparations
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

Vegetarian Alternative
Substitute: Marinated tofu (click here for recipe) for the chicken and pork

…   …   …   …   …   …   …   …   …   …   …   …   …   …   …   …   …   …   …   …   …   …   …   …  …   …

Copyright © by Norma Chang. All Rights Reserved. Do not use/repost any photos and/or articles without permission.