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Home > Recipes > Vegetables

Stir-fried Chayote (Ginisang Sayote)

Published: Feb 14, 2020 • Updated: Aug 29, 2022 by: Mella • 6 Comments

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This is an easy vegetable dish made of stir-fried chayote, pork, and shrimp. It's light, nutritious, and savory at the same time. Make it soupy or saucy, all up to you!

Chayote Pork Guisado

Chayote (sayote in Filipino) is another favorite vegetable in the Philippines. I grew up eating it with soups like Tinola and Nilaga and stir-fry dishes like Chop suey.

It's not only a versatile vegetable but high in nutrients too! It works well with almost any meat such as beef, pork, chicken, and shrimp. It has a lovely texture and the ability to absorb flavors. I heard that it can also be eaten raw but have never tried it personally.

The recipe for today is a cross between a stir-fry and a soup. This all depends on how much broth or water you're going to add. I added lots because that's how my kids love it.

How to peel and cut chayote

step by step photo how to cut and peel chayote

The whole process may look daunting but it's actually not. It is simple and easy when you have the right tools with you.

Here are a few tips:

  • I needed to use three types, a peeler, a chef knife, and a pairing knife. But if you are good with knives, you will just probably need a paring knife.
  • Wear food-grade gloves or oil your hands beforehand to prevent the white substance from irritating your skin.
  • The easiest way to peel chayote is with a peeler. Some prefer eating it skin-on but I personally like it without.
  • Use the peeler's pointed tip to remove the skin in between the folds. Cut the chayote into two, lengthwise. Cut again lengthwise in the middle. Remove the seed and other ridged parts using a small knife or paring knife.
  • Slice into small strips or to your preferred size.
Chayote stir-fry recipe

How to cook chayote

Lightly cook the chayote to retain its crispy consistency. Start by sauteing the onions and garlic until fragrant. Add the pork and cook it thoroughly. Season as you go to infuse the flavor throughout the cooking. I used fish sauce but you can substitute it with salt or light soy sauce. Oyster sauce is also added to give the dish an extra boost of flavor.

Add the chayote and carrots and shrimps (if using). Stir everything together.

Add water. The amount depends on how "soupy" you want the dish to be. Cover with lid and then remove as soon as it starts to boil to avoid overcooking the vegetables. For a thicker sauce, add a cornstarch slurry (1 tablespoon water + 2 teaspoon cornstarch).

Continue cooking and start checking the doneness of the chayote after 2 minutes. I like mine a little bit crunchy so I turned off the heat at 3 minutes and let the residual heat continue the cooking.

Serve with rice or eat on its own. Enjoy!

More Filipino recipes for your weekly menu!

  • Chicken Tinola Soup
  • Pork Ribs Sinigang
  • Tofu and Green Beans Bicol Express (No Meat Bicol Express)
  • Nilagang Manok sa Patis (Chicken Soup with Fish Sauce)
  • Misua Soup with Sesame Pork Meatballs
  • Pork Nilaga (Pork Soup with Vegetables)
  • Pesang Manok (Chicken Ginger Soup)

Watch how to make it!

More vegetable recipes

  • Easy Cabbage Stir-fry
  • Pork Pinakbet
  • Stir-fried Bean Sprouts with Tofu (Ginisang Togue)
  • Nilagang Manok sa Patis (Chicken Soup with Fish Sauce)

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Chayote Pork Guisado

Stir-fried Chayote (Ginisang Sayote)

Recipe video above: This is an easy vegetable dish made of stir-fried chayote, pork, and shrimp. It’s light, nutritious and filling. Serve with rice or eat on its own!
prep 10 mins
cook 20 mins
5 from 3 votes
author: Mella
Servings 4 servings
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Ingredients
 

  • 2 chayote
  • 2 tablespoon vegetable oil
  • 2 cloves garlic (chopped)
  • 1 small onion (chopped)
  • 1 tomato (sliced)
  • 200 grams ground pork
  • fish sauce (to taste)
  • 200 grams shrimp (peeled and sliced)
  • 1 carrot
  • 1 ½ tablespoon oyster sauce
  • ¾ cup water or broth (use more or less)
  • salt and pepper (to taste)

Instructions

  • Peel the chayote using a peeler or small knife. Wear food-grade gloves or oil your hands beforehand to prevent the white substance from irritating your skin. Slice in half lengthwise, then slice lengthwise again. Slice into small strips or to your preferred size. Prepare the rest of the ingredients.
  • Heat oil in a pan over medium heat. Add onions and garlic. Stir-fry until fragrant and translucent. Add ground pork. Cook until no longer pink, about 5 minutes. Season with fish sauce. Stir a bit then add tomatoes, cook until softened.
  • Add shrimps, oyster sauce and carrots. Stir to combine. Cook for 1 to 2 minutes then add sliced chayote. Stir everything together and let the vegetables absorb all the flavor.
  • Pour water. The amount depends on how “soupy” you want the dish to be. Cover with lid and then remove as soon as it starts to boil to avoid overcooking the vegetables.
  • Continue cooking and start checking the doneness of the chayote after 2 minutes. I like mine a little bit crunchy so I turned off the heat at 3 minutes and let the residual heat continue the cooking. Season with salt and pepper. Serve and enjoy!

Recipe Notes and Tips:

  • Recipe variations: substitute pork with ground beef, or sliced chicken.
  • For additional color and flavor, saute red bell pepper along with the chayote.
  • Fish sauce can be substituted with salt or light soy sauce.
  • For a less "soupy" dish, use ¼ to ½ cup water. Reduce the amount of fish sauce/ salt.
  • Wear food-grade gloves or oil your hands before peeling the chayote to prevent the white substance from irritating your skin.
  • Adjust cooking time if using thicker cuts of meat and vegetables.
  • For a thicker sauce, add a cornstarch slurry (1 tablespoon water + 2 teaspoon cornstarch) just before you finish cooking.
Jump to Video
Course : Main Course
Cuisine : Asian, Filipino
Keyword : chayote recipe, sayote guisado
Nutrition Facts
Stir-fried Chayote (Ginisang Sayote)
Amount per Serving
Calories
277
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
10
g
63
%
Cholesterol
 
162
mg
54
%
Sodium
 
615
mg
27
%
Potassium
 
413
mg
12
%
Carbohydrates
 
9
g
3
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
20
g
40
%
Vitamin A
 
2804
IU
56
%
Vitamin C
 
14
mg
17
%
Calcium
 
106
mg
11
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
DID YOU MAKE THIS RECIPE?I love hearing how you went with my recipes! Tag @rivertenkitchen or leave a comment below!
Riverten Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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1.0K shares

Reader Interactions

Comments

  1. Justswad says

    August 26, 2022 at 3:30 am

    5 stars
    This is amazing and thanks for sharing.

    Reply
  2. Suzette says

    May 07, 2021 at 8:16 pm

    Delicious recipe! My mom gave me a few chayote and I’ve never cooked them before. Enjoyed how it came out…thank you!

    Reply
    • Mella says

      May 09, 2021 at 9:59 pm

      So happy to hear you enjoyed it, Suzette. Thanks for the feedback 🙂
      - Mella

      Reply
  3. Kt says

    September 12, 2020 at 2:29 am

    5 stars

    5 stars
    Love how easy this recipe is! Made it together with the skinless longganisa. Perfect combo for lunch! Yummy!

    Reply
    • Mella says

      September 20, 2020 at 9:23 am

      Sounds like a good idea for a Filipino meal. Glad you liked this recipe, Kt.
      - Mella

      Reply
  4. kt says

    March 15, 2020 at 2:27 am

    5 stars

    5 stars
    Perfect with the skinless longganisa!!

    Reply

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