Yen Can Cook ~ Stir Fried Chayote with Pork

If you think boiling soup with chayote is too troublesome for you, try out this simple stir fry recipe to enjoy the nutrition of this gourd!

 

Chayote grows on vines and in a roughly pear-shaped. The skin of the gourd is thin and green fused with the green to white flesh, and a single, large, flattened pit. Some varieties have spiny fruits. The flesh has a fairly bland taste and texture is crunchy. Chayote releases sap when you peel the skin. The gourd is packed with antioxidants and nutrients, such as vitamins B & C. 

 

Ingredients (Serve: 3-4)

1 chayote (350g – 500g)

200g pork, sliced (any part or substitute with chicken or prawns) 

2 cloves garlic, sliced

1 teaspoon chicken bouillon granules

200ml water 

Note: I like to remain the crunchy texture of the gourd, add more water if you prefer to braise longer for softer texture.

Salt to taste

Cooking oil

Meat Marinade

1/2 tablespoon soy sauce

A dash of pepper

1/2 teaspoon sesame oil 

1/4 teaspoon corn starch

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Step 1: Mix well all ingredients for marinade then marinate the sliced pork for 20 minutes.

Step 2:  Peel the skin off the chayote, cut into half and remove the seed. Slice the chayote into 0.2mm slices.  Give the chayote slices a quick rinse and drain.

Step 3:  Heat up cooking oil in wok, saute garlic until fragrant. Add in marinated pork slices (Step 1) and stir fry until the meat change colour. 

Step 4: Add in sliced chayote (Step 2), chicken bouillon granules and water, stir to mix. Cover the wok with a lid and continue to cook until your preferred texture for the chayote. 

Step 5: Add salt to taste and serve.

 

HAPPY COOKING!  #stayhealthy #staysafe

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