16 August 2015

(Serves 4)

As it turns out, my little Evie loves chayote (like father like daughter I suppose). So instead of a soup dish this week I went for a simple stir-fry as to not overwhelm her too much but still satisfy the adult taste buds. Even with the pork, this is a surprisingly light dish thanks to the thinly sliced chayote and freshly minced garlic in combination with a simple marinade garnished with scallions. You can easily substitute the pork with whatever protein you like or omit it all together if you feel like going meatless for the night. This works great for those of you looking for meals for Lenten Fridays!

This light and simple meal is quick to prepare, plus it’s healthy! Quick tips when working with Chayote: One, peel the gourd with a vegetable peeler while it’s submerged under water or under running water to avoid getting the sticky sap on your hands. Alternatively, you can always wear gloves. Two, use a small spoon to scoop out the seed. And three, place all peeled and sliced chayote in a bowl with enough water to cover to prevent it from browning. Also the thinner the chayote is sliced the faster it will cook.  

12 oz country-style pork cut into 1/4 in slices

1. Toss pork with all the seasoning and refrigerate for at least 30 minutes to marinate.

1/2 tsp sugar

1/4 tsp msg (optional)

1/2 tsp black pepper

3 tbsps fish sauce

3 lbs chayote peeled, cored and thinly sliced

2. Toss chayote with salt and cover with water and set aside.

2 tsps salt


2 tbsps olive oil

3. Heat pan on medium heat and soften the garlic in oil.

4. Increase to medium high heat; reserving the marinade, add the pork and cook for about 4 minutes until the pork is lightly cooked.

5. Rinse and drain the chayote.

6. Increase to high heat, add chayote and remaining marinade to pan.

7. Stir occasionally and cook for about 13 minutes until the chayote is no longer crunchy and is tender to your liking.

1/4 cup garlic, coarsely minced

Scallion, chopped

8. Remove from heat, garnish and serve with rice.

Black pepper

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