Top 9 Most Delicious Stir-Fried Dishes Made with Chayote

Ingredients:

• 150g Pork belly
• 700g Chayote
• 100g Carrot
• 2 Shallots
• 2 Garlic cloves
• 2 tbsp Cooking oil
• 1 stalk Celery
• 2 tbsp Fish sauce
• 1 tsp Oyster sauce
• Seasoning (sugar, MSG, pepper, salt)

Instructions:

• Rinse the pork belly with water, soak in a mixture of water and salt for 10 minutes, then rinse again with clean water, drain and slice into thin pieces.
• Remove the roots and any wilted leaves from the celery, wash it thoroughly, then cut it into 2-inch pieces.
• Peel the shallots and garlic, crush and chop them finely. Peel the carrot, wash it, and slice it thinly before cutting into matchsticks.
• Peel the chayote, soak it in water to prevent browning, rinse it clean, drain, and slice it thinly, then cut it into matchsticks.
• Heat a pan over medium heat, add 2 tbsp of cooking oil, and sauté the shallots and garlic until fragrant.
• Once the shallots and garlic are golden, remove them from the pan, leaving the oil behind. Add the pork belly and stir-fry for about 5 minutes until the meat is cooked and the skin starts to crisp up.
• Add the chayote and carrots to the pan and stir-fry together.
• Season with 2 tbsp of fish sauce, 1 tbsp of sugar, 1 tbsp of MSG, 1/3 tsp of pepper, and 1 tsp of oyster sauce. Stir-fry for about 10 minutes.
• Once the chayote and carrot are cooked but still firm, adjust the seasoning to taste, add the celery and stir-fry for another 30 seconds before turning off the heat.
• Transfer the stir-fry to a plate, top with the sautéed shallots and garlic, sprinkle with a bit more pepper, and serve.

Ingredients:

• 400g Squid
• 2 Chayotes
• 1 Carrot
• 1 Shallot
• 1 Small piece of Ginger
• Seasoning: pepper, seasoning powder, MSG, fish sauce, cooking oil

Instructions:

• Clean the squid, remove the skin, and slice it into rings. You can also cut the edges to make flower shapes for a more decorative look.
• Peel the carrot, wash it, and carve it into flower shapes, then slice it thinly.
• Peel the chayotes, wash them, and slice them thinly or cut them into matchsticks.
• Chop the shallot finely, and peel and julienne the ginger.
• Boil some water, drop in the squid and blanch it briefly, then immediately remove it.
• Heat 2 tablespoons of cooking oil in a pan, sauté half of the shallot until fragrant. Add the squid and stir-fry until it’s just cooked through, then season lightly and remove it from the pan.
• In the same pan, sauté the remaining shallot with 1 tablespoon of oil, then add the chayote and carrot and stir-fry.
• Add the squid back into the pan and quickly stir-fry. Add the ginger and stir well, then season with the appropriate amount of seasoning to taste.
• Transfer the stir-fry to a plate, sprinkle with pepper, and serve hot.

Nguyên liệu:

• Su su 3 quả
• Cà rốt 1 củ
• Hành lá 4 nhánh
• Hành tím 2 củ
• Tỏi 2 tép
• Dầu ăn 1 muỗng canh
• Nước mắm 1 muỗng cà phê
• Gia vị thông dụng 1 ít (đường/ bột ngọt/ hạt nêm/ tiêu)
  

Cách làm:

• Bạn chuẩn bị sẵn 1 thau nước, cho su su và cà rốt vào thau nước, dùng dao 2 lưỡi gọt bỏ vỏ su su và cà rốt, rửa lại nước sạch, để ráo.
• Tiếp đó bạn dùng dao bào, bào sợi su su và cà rốt chiều dài khoảng 3 lóng tay, ướp với 1 muỗng canh hạt nêm, đảo đều và để khoảng 5 phút cho thấm gia vị.
• Tỏi và hành tím bóc bỏ vỏ, đập dập rồi băm nhỏ.
• Hành lá cắt bỏ gốc rễ, rửa sạch, cắt nhỏ.
• Bắc chảo lên bếp mở lửa vừa, thêm 1 muỗng canh dầu ăn, đợi dầu nóng bạn phi thơm tỏi, hành tím băm.
• Khi hành tím, tỏi đã thơm, bạn cho su su, cà rốt vào xào khoảng 3 phút.
• Nêm gia vị với 1 muỗng cà phê bột ngọt, 1 muỗng cà phê đường, 1/2 muỗng cà phê tiêu, 1 muỗng cà phê nước mắm.
• Bạn đảo đều và nêm nếm lại cho vừa ăn, xào thêm 2 phút nữa thì thêm hành lá, tắt bếp.
• Su su xào cà rốt với su su vừa chín tới, ngọt ngon, thấm vị kết hợp với cà rốt tươi giòn, đậm đà cực kì hấp dẫn.

Ingredients:

• 400g Pork heart
• 500g Chayote
• 2 Green onions
• 1 Shallot (finely chopped)
• 4 Garlic cloves (minced)
• 2 tbsp Cooking oil
• 2 tsp Fish sauce
• Common seasonings: salt, pepper, seasoning powder, MSG

Instructions:

• Start by slicing the pork heart in half lengthwise. Remove any blood clots inside, rinse thoroughly under water.
• Rub the pork heart with salt to clean it, rinse several times with water, and cut it into bite-sized pieces.
• Boil 1 liter of water in a pot, add the pork heart, and blanch for 2 minutes. Remove and let it cool.
• Season the pork heart with 1 tsp seasoning powder, 1/2 tsp MSG, 1/2 tsp pepper, and 2 tsp fish sauce. Mix well and marinate for 20 minutes.
• To peel the chayote without getting sap on your hands, peel it and soak it in water for 2 minutes.
• After soaking, slice the chayote in half, remove the seeds, rinse again, and cut it into thin slices.
• Heat 1 tbsp cooking oil in a pan, sauté the chopped shallot until fragrant, then add the pork heart and stir-fry for 5 minutes. Continue stirring until the pork heart firms up and becomes slightly golden, then set it aside.
• In the same pan, add another 1 tbsp of oil and sauté the garlic until fragrant. Add the chayote and stir-fry.
• Add 2 tbsp of water and 1 tsp of seasoning powder, and stir-fry until the chayote is tender.
• Once the chayote is cooked, add the pork heart back into the pan, stir for another 1-2 minutes, adjust the seasoning if necessary, then sprinkle with chopped green onions and turn off the heat.

Ingredients:

• 400g chicken guts
• 2 chayotes
• 1 stalk of green onions (chopped)
• 1 tablespoon minced shallots
• 1 tablespoon minced garlic
• 2 tablespoons cooking oil
• 2 teaspoons fish sauce
• Salt, seasoning powder, MSG, and pepper (to taste)

Instructions:

• Rinse the chicken guts thoroughly with salt and water. Then, cut them into bite-sized pieces.
• Boil water in a pot, blanch the chicken guts for about 1 minute, then remove and rinse again, allowing them to drain.
• Peel the chayotes, slice them thinly.
• Mix the chicken guts with 1 teaspoon of seasoning powder, 1/2 teaspoon of MSG, 1/2 teaspoon of ground pepper, and 2 teaspoons of fish sauce. Marinate for about 15 minutes to absorb the flavors.
• Heat a pan with 1 tablespoon of oil over medium heat, fry the shallots until fragrant, then add the chicken guts and stir-fry until they are cooked and slightly browned. Remove from the pan.
• In the same pan, add another tablespoon of oil, sauté the garlic until fragrant, then add the chayote slices. Add 1 tablespoon of water, 1 teaspoon of seasoning powder, and stir-fry well.
• Once the chayote is tender, add the chicken guts back into the pan, stir for 1-2 minutes, then add the chopped green onions, adjust seasoning, and turn off the heat.

Ingredients:

• 2 chayotes
• 1 chicken breast
• 1 carrot
• 1 small onion
• 2 garlic cloves
• Seasonings: seasoning powder, black pepper, sugar, cooking oil.

Instructions:

• Wash the chicken breast and slice it into bite-sized pieces. Then, marinate with half a spoonful of sugar, half a spoonful of seasoning powder, and a pinch of black pepper.
• Peel and slice the carrot into small rounds.
• Peel and deseed the chayote, then cut it into thin slices like the carrot. Also slice the onion and mince the garlic.
• Heat the pan with oil, add the onion and garlic, and stir-fry until fragrant, then add the chicken and stir-fry quickly on high heat.
• When the chicken changes color, add the carrot and stir-fry. After about 2-3 minutes, add the chayote and season to taste.
• Once the chayote is tender, sprinkle some pepper and turn off the heat. Serve the dish on a plate.
• Note: This stir-fried chicken with chayote tastes best while still hot.
  

Ingredients:

• 2 chayotes
• 150g beef
• 2 stalks of spring onions
• 5 sprigs of coriander
• 1 shallot
• 5 garlic cloves
• 1 tablespoon oyster sauce
• 3 tablespoons cooking oil
• Common seasonings: a pinch of seasoning powder, salt, pepper

Instructions:

• Peel and crush the garlic, then chop finely. Dice the shallot.
• To clean the beef, soak it in diluted salt water for about 15 minutes, rinse several times with water, and cut it into thin, bite-sized pieces.
• Peel the chayote, remove the seeds, rinse it to remove sap, and then cut it into thin slices. Cut the spring onions and coriander finely.
• In a bowl, combine the beef, half of the chopped shallot, crushed garlic, ¼ tablespoon of seasoning powder, 1 tablespoon oyster sauce, and ½ tablespoon cooking oil. Mix well and marinate for 10 minutes.
• Heat 1.5 tablespoons of oil in a pan, add the remaining shallot and garlic, and stir-fry until fragrant. Then, add the marinated beef and stir-fry on medium heat for about 4 minutes, or until the beef is 80% cooked. Remove the beef from the pan.
• In the same pan, add 1 tablespoon of oil, followed by the chayote, spring onions, coriander, and ¼ tablespoon of seasoning powder. Stir-fry for about 5 minutes on medium heat until the chayote is tender. Lower the heat, add the beef back in, season to taste, and stir for another 5 minutes before turning off the heat.

Ingredients:

• 2 chayotes
• 200g fresh shrimp
• 3 stalks of spring onions
• 1 tablespoon oyster sauce
• 1 tablespoon cooking oil
• Common seasonings: a pinch of ground pepper, seasoning powder, sugar, MSG

Instructions:

• Peel and wash the chayote, then slice it thinly into strips.
• Rinse the shrimp, peel off the shells, and remove the black vein along its back.
• Trim the spring onions, removing any wilted leaves, then wash and dry them. Chop the white parts and crush the green parts with ½ teaspoon ground pepper in a mortar.
• Heat 1 tablespoon of cooking oil in a pan, add the crushed spring onion mixture and stir-fry until fragrant. Then, add the shrimp and stir-fry on high heat for about 1 minute until the shrimp turns firm.
• Lower the heat to medium, and add the seasonings: 4 tablespoons of water, 1 tablespoon seasoning powder, 1 tablespoon oyster sauce, ½ teaspoon MSG, and 1 tablespoon sugar. Stir everything well and cook for about 5 minutes until the shrimp absorbs the flavors.
• After 5 minutes, add the chayote and mix well. Stir-fry for another 3 to 5 minutes until the chayote is tender. Adjust the seasonings to taste, then turn off the heat.
• Transfer the stir-fried chayote with shrimp to a plate, sprinkle some ground pepper and chopped spring onions on top, and enjoy!

Ingredients:

• 2 chayotes
• 3 duck eggs
• 1 shallot
• Seasonings: 1 tablespoon salt, 1 tablespoon seasoning powder, 1/2 teaspoon pepper
• Cooking oil

Instructions:

• Peel the chayotes, rinse off any sticky sap, and then cut or shred them into thin strips.
• Peel and slice the shallot thinly.
• Crack the eggs into a bowl and set aside.
• Heat a pan with oil, then add the sliced shallots and sauté until fragrant.
• Add the chayote and stir-fry until tender. Season with 1/2 tablespoon salt and 1/2 tablespoon seasoning powder to taste.
• Once the chayote is slightly tender, pour in the eggs. Stir with chopsticks for about 1-2 minutes until the eggs coat the chayote evenly, then turn off the heat.
• Serve the stir-fried chayote with eggs on a plate and enjoy.