Chayote-Chayote Guisado / Sayote Guisado (Sautéed Chayote)
Chayote Guisado or Sayote Guisado (Sautéed Chayote) is one of the Filipino recipes found in the recipe database that many loves to eat this.
Chayote grows abundantly in the Philippines and is, therefore, one of the cheapest vegetables available all-read round in markets. Some kids are very fond of chayote and you can use it for soup dishes.You can even prefer using chayote over the traditional raw papaya when cooking tinola.
Light green and pear-shaped with a thick skin and a hard core, chayote, or sayote as it is called in the Philippines, grows on vines. It is known as as vegetable pear or mirliton in some parts of the world. In France, it is known as christophene. According to Gourmet Sleuth, chayote was first domesticated in Mexico.
The chayote (Sechium Edule), also known as sayote, tayota, choko, chocho, chow-chow, christophene, mirliton, and vegetable pear, is an edible plant that belongs to the gourd family The chayote (Sechium edule), also known as sayote, Cucurbitaceae, tayota, choko, chocho, chow-chow, christophene, mirliton, and vegetable pear, is an edible plant that belongs to the gourd family, Cucurbitaceae along with melons, cucumber and squash. The plant has large leaves that form a canopy over the fruit. The vine is grown on the ground or more commonly on trellises.
In Canada, you can also find chayote in most Asian stores and sometimes to known grocery stores like No Frills and Price Choppers. At first, you thought you couldn’t find this chayote in our local community and getting one of it.
Ingredients :
• 2 to 4 pieces chayote squash, pared, seeded and sliced
• 1 tbsp. vegetable oil
• 1/2 lb. pork, sliced
• 2 cloves garlic, minced
• 1 onion, chopped
• 2 tomatoes, chopped
• 1 tbsp. patis (fish sauce)
• salt and pepper, to taste
• water
Cooking Procedures :
1. In a pan, heat oil over medium heat. Cook pork until it turns slightly brown.
2. Add garlic, onions and tomatoes. Sauté for a few minutes until tomatoes wilted.
3. Add chayote slices. Season with patis, salt and pepper. Stir-fry for few minutes until well blended.
4. Pour in water and bring to boil. Cover, lower the heat and let it simmer until chayote is tender.
5. Correct the seasonings according to your style and liking.
6. Remove from heat. Transfer to a serving dish. Serve hot.
