This sauteed chayote is a Filipino dish that I learned from my mom. It is a simple recipe that consists of chayote, ground pork and a few aromatics.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
- 3 chayote (sayote)
- 2 tbsp olive oil
- 2 cloves garlic , chopped
- 1 small shallot , peeled and chopped
- 1 small tomato , chopped
- ½ lb lean ground pork
- 1 tbsp fish sauce ( or 1 tsp salt )
- 1/2 cup water
- Salt and freshly ground pepper to taste
Prepare chayote by peeling off the skin. You may want to use gloves while doing this. It will ooze a sticky substance when peeled, which may cause skin irritation. Cut the peeled chayote in half and remove the seed. Cut the halves in quarters and then slice each piece crosswise into thin slices. Set aside.
In a skillet, heat the oil over medium-high heat. Add the garlic and shallot; saute for 30 seconds. Add the tomato and saute for 2 minutes or until the tomato has softened.
Add the ground pork and saute for 3 minutes or until the ground pork is brown and no longer pink. Add the fish sauce (or salt) and chayote; stir to combine. Cover and cook for 2 minutes. Uncover and add the water, cover and cook for another 5 to 7 minutes or until chayote is crisp tender. Adjust the seasonings with salt and pepper, to taste.
Serve with steamed rice.
Calories: 239kcal | Carbohydrates: 6g | Protein: 11g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 41mg | Sodium: 391mg | Potassium: 372mg | Fiber: 2g | Sugar: 3g | Vitamin A: 256IU | Vitamin C: 13mg | Calcium: 31mg | Iron: 1mg