The chayote is a fruit but it is often used as a vegetable. It has mild flavour and is slightly sweet and crunchy.
The chayote is sometimes referred to as Buddha's palm because it looks like a clenched palm.
It has vitamins B,C and K and minerals like potassium, magnesium, copper and zinc. It is also a good source of fibre.
In this recipe, the chayote is peeled and shredded. Dried shrimps are used to add flavour and shredded carrot is added to give colour and sweetness. Like the carrot, the chayote is hard when raw, but it becomes tender quickly when it is stir fried.
Remaining bits, I cut into thin slices.
1 tsb of dried shrimps.
Half a carrot, peeled and shredded.
3 cloves garlic, finely chopped
1 tsp of light soy
A dash of pepper
1 tsb of oil
|cut chayote with seed|
Toss in the dried shrimps and fry till fragrant.
Remove the dried shrimps and set aside.
Toss in the garlic and stir fry till fragrant
Toss in the shredded chayote and stir fry for about 2 minutes.
Add 1 tsp of light soy.
Add the shredded carrot and stir fry for 1 more minute.
Serve with the dried shrimps as toppings.
For variety, the chayote can be paired with meat or seafood. It is a versatile ingredient.
In this 5 minute video, the chayote is paired with squid.