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HomeHealthy FoodChinese language Stir-Fried Chayote Recipe | Wholesome Nibbles by Lisa Lin

Chinese language Stir-Fried Chayote Recipe | Wholesome Nibbles by Lisa Lin

Years in the past, Mama Lin realized methods to develop chayote from her buddies. She sprouts the seed contained in the chayote after which crops the squash (with sprouted seed) into soil. As soon as the vines begin rising, she builds a makeshift trellis to facilitate rising her chayote crop. You may see how her backyard appears to be like within the video above.

Mama Lin normally cooks the squash or offers them away to family and friends. At any time when she offers me some chayote, she’ll peel the pores and skin for me in order that I don’t should take care of the thorns on the squash. It’s so candy!

My mother loves cooking stir-fried chayote for dinner as a result of it’s straightforward to make. On the whole, she eyeballs the ingredient quantities. The chayote recipe beneath is a extra streamlined model that I developed primarily based on my mother’s tough recipe. 

Chinese Stir Fried Chayote in a bowl with garnish


Earlier than stepping into the recipe, let’s speak concerning the precise squash. Chayote is a squash that has gentle inexperienced pores and skin on the skin. The within consists of lighter inexperienced and white flesh that’s crisp and succulent. Chayote grows on vines and so they’re full of antioxidants and vitamins, corresponding to nutritional vitamins B & C. 

There are various sorts of chayote. Some are coated in thorns. The variability that Mama Lin grows has a number of thorns and ridges alongside the aspect of the chayote. When buying in grocery shops, I have a tendency to search out chayote which can be fully clean on the skin. Regardless of the variations in appearances, these sorts of chayote style virtually the identical. 

Chayote is a standard ingredient in Latin American and Asian cuisines. The phrase “chayote” comes from Spanish and the identify you’ll most frequently see in American grocery shops. In Chinese language, chayote is known as 合掌瓜 (hup jeung gua in Cantonese) or 佛手瓜 (“Buddha hand squash,” fo shou gua in Mandarin). A couple of individuals have informed me that they’re referred to as chuchu (or xuxu) in Brazil! As a result of “chayote” is essentially the most generally used identify in America, I’ll use that identify all through this publish.

Store-bought chayote


When shopping for chayote, choose ones which have a good shade of inexperienced on the skin. Attempt to keep away from squash with a variety of deep yellow patches on the floor. It’s a sign that the squash isn’t very contemporary. Within the photograph collage above, the chayote has a number of imperfections on the underside of the squash. That type of dryness on the pores and skin is ok.


Peeled chayote with sap


Like butternut squash, chayote releases sap while you peel the pores and skin. The squash releases a sap each time its pores and skin is pierced or broken. The sap leaves a humorous feeling in your hand, nearly as if a dry movie is coating your hand. I don’t thoughts it as a result of it normally goes away after I wash my arms a number of occasions. Some individuals prefer to put on gloves to maintain the sap from getting onto their pores and skin.

The pores and skin alongside the ridges of the chayote (on the physique or backside of the squash) may be tough to peel. Strive your finest to make use of a paring knife to peel the pores and skin as it may be robust to eat.

Preparing chayote for stir fried chayote recipe


Mama Lin at all times removes the inside seed from the chayote earlier than cooking. Nonetheless, many individuals have informed me that they eat the seed. Since you’re solely cooking the squash for 7 to eight minutes, I don’t assume the seed will break down sufficient for it to be nice to eat. That’s why I like to recommend eradicating the seed for this stir-fried chayote recipe.

Dried shrimp in a bowl


Dried shrimp provides wonderful umami taste to the chayote. Mama Lin taught me to soak the shrimp for about half-hour earlier than cooking with it. Admittedly, I neglect to soak them generally. It’s not the tip of the world if that occurs. The dried shrimp will soften barely throughout the cooking course of.
Yow will discover dried shrimp in Asian supermarkets, on-line supply companies like Say Weee!, Yamibuy, or Amazon.


Chinese Stir Fried Chayote Recipe


Servings: 2

Chinese language Stir-Fried Chayote Recipe

This stir-fried chayote is a superb aspect dish for dinners. You may simply double the recipe in case you are cooking for extra individuals. See notice 3 for a vegan possibility.

Prep Time10 minutes

Cook dinner Time12 minutes

Resting Time30 minutes

Complete Time52 minutes


  • 24 grams dried shrimp (2 tablespoons)
  • 600 grams chayote (21 ounces)
  • 1 1/2 tablespoons canola, vegetable, or almond oil
  • 35 grams shallots or onions , sliced (1/3 cup)
  • 2 cloves garlic, smashed
  • a number of slices of ginger
  • 1 1/4 cups water (300ml), (see notice 1)
  • 1/2 teaspoon kosher salt, add extra to style
  • 1/4 teaspoon rooster bouillon powder (non-obligatory), (see notice 2)


  • sliced scallions
  • toasted sesame seeds


  • Rinse the dried shrimp and soak them in water for half-hour. As soon as soaked, drain the water.

  • Utilizing a vegetable peeler, peel the pores and skin off the chayote. In case your chayote has ridges on the perimeters, it’s possible you’ll want to make use of a paring knife to chop off the pores and skin from the ridges.

  • Slice off the highest of the chayote. Place the lower aspect down and slice the chayote in half. Slice off any pores and skin that’s nonetheless caught to the underside ridges of the chayote. Dig out the seed with a knife or spoon.

  • Slice every half of the chayote lengthwise, so that you just now have 4 sections. Slice every part into 1/4 to 1/2-inch slices. Give the chayote slices a fast rinse and drain them.

  • In a wok (or a sauté pan), warmth the oil over medium-high warmth. Add the shallots, garlic, ginger, and dried shrimp. Cook dinner for 1 to 2 minutes. Then, add the chayote.

  • Add the water (or broth, salt), and rooster bouillon powder, if utilizing. Stir all the pieces collectively.

  • Cowl the wok with a lid and proceed cooking the chayote for 7 to eight minutes, till the chayote is fork tender. I prefer to chunk right into a slice to verify the feel is to my liking. I would like them delicate however nonetheless a bit agency (i.e., not fully mushy). Watch out for those who do that because the chayote could be very sizzling. Style the broth and add extra salt, if crucial.

  • Switch the chayote to a serving bowl. Garnish with sliced scallions and sesame seeds.



  1. I usually like so as to add extra water when cooking chayote in order that I can eat the broth like soup. I normally add a bit extra salt once I do that. You may also use rooster or vegetable broth as a substitute of water.
  2. Rooster bouillon powder is full of umami taste. That’s why I like including it to chayote. Knorr or Lee Kum Kee are manufacturers that I take advantage of.
  3. Vegan Possibility: You may sauté the chayote with a number of diced shiitake mushrooms. I extremely advocate utilizing vegetable broth as a substitute of water for extra taste. You might want to regulate the degrees of extra salt, relying on the broth you’re utilizing. For extra umami taste, you may add a number of teaspoons of mushroom powder (like floor shiitake or porcini mushrooms).


Serving: 1serving | Energy: 135kcal | Carbohydrates: 20.3g | Protein: 7.3g | Fats: 4.6g | Saturated Fats: 0.6g | Ldl cholesterol: 19mg | Sodium: 337mg | Fiber: 6.8g | Sugar: 7.4g

Did you make this recipe?Tag @hellolisalin or go away a star score and touch upon the weblog!

© Lisa Lin



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