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 (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 has 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
The whole process may look daunting but it’s actually not. It simple and easy when you have the right tools with you.
Here are a few tips:
- I needed to use three types, peeler, 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 with 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.
How to cook chayote
Lightly cook the chayote to retain its crispy consistency. Start by sauteing the aromatics 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 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 tbsp water + 2 tsp 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!
Watch how to make it!
More Filipino recipes for your weekly menu!
- Chicken Tinola Soup
- Pork Ribs Sinigang
- Tofu and Green Beans Bicol Express (No Meat Bicol Express)
- Chicken Tinola with Patola
- 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)
Ingredients
- 2 chayote
- 2 tbsp 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 1/2 tbsp oyster sauce
- 3/4 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!
Notes
- 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 1/4 to 1/2 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 tbsp water + 2 tsp cornstarch) just before you finish cooking.
Last Updated on
Perfect with the skinless longganisa!!