Chayote Stir Fry Recipes

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CHAYOTE SHOOT STIR FRY



Chayote Shoot Stir Fry image

Chayote grows as a rambling vine. The tender tips and young leaves are edible and can be used in salads and stir fries.

Provided by Amy in Hawaii

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb chayote, shoot tips
2 garlic cloves, minced
1 tablespoon butter
1 tablespoon olive oil
1/2 teaspoon red pepper flakes (optional)
salt

Steps:

  • Wash and clean Chayote shoots, removing tendrils and hard stems. Break stems into two-inch pieces. In a large pot bring two quarts of water to a boil.
  • Blanch chayote shoots in boiling water for 1 minute. Drain and cool in ice water.
  • In a wok or large frying pan, heat oil and butter. Add garlic and lightly brown over medium heat, stirring constantly. Do not let butter smoke. Add drained shoots and stir fry about three to four minutes; add salt and pepper flakes to taste. Serve immediately.
  • Pepper flakes may be omitted for people who do not like spicy food.

Nutrition Facts : Calories 79.1, Fat 6.4, SaturatedFat 2.3, Cholesterol 7.6, Sodium 27.9, Carbohydrate 5.6, Fiber 2, Sugar 1.9, Protein 1.1

FRIED CHAYOTE SQUASH



Fried Chayote Squash image

(Chayotes Fritos) A hard, green, mild squash, the chayote is another wonderful plant native to Mexico. The beauty of the chayote is that it takes on the flavor of whatever seasoning it's cooked in. Serve on the side of your favorite meat.

Provided by Cecilia Hae-Jin Lee

Categories     Vegetable     Side     Sauté     Vegetarian     Cinco de Mayo     Squash     Vegan     Party     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 side-dish servings

Number Of Ingredients 7

2 tablespoons butter
1 tablespoon olive oil
2 medium onions, sliced
2 chayotes, pitted and thinly sliced
2 teaspoons dried or 2 tablespoons chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Heat the butter and oil in a large skillet over medium heat, until the butter is melted. Add the onions and sauté until they are golden, but not browned, about 8 to 10 minutes. Add the chayote and oregano and sauté an additional 2 or 3 minutes, until the squash starts to soften. Lower the heat, cover, and let cook until the chayote is tender, an additional 10 minutes.
  • Remove from the heat. Add the salt and pepper and toss before serving.

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