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Chayote with Pork


Chayote is also called Buddha palm or closed palm melon in Chinese due to the fact that the side view (shown above) resembles a closed (clenched) palm. You should have seen it around the supermarkets even if you are not familiar with it. The taste is light, refreshing and sweet, so it made me feel healthy eating it. My mum said they are good for Chinese soups too.

Chayote with Pork Recipe

This is an easy Chinese stir-fry which is great for busy days since there is vegetable and meat in one dish.

Serves: 2-3

Prep Time: 20 mins

Cook Time: 10 mins


  • 1 tbsp cooking oil
  • 3 cloves garlic minced
  • 3 thin slices of ginger stacked together and sliced thinly
  • 100g pork fillet (preferably tenderloin cut) sliced to strips
  • 1 whole chayote (佛手瓜/合掌瓜) peeled and sliced to thin strips
  • 1 1/2 tbsp Shaoxing wine
  • fish sauce to taste
  • salt to taste
  • light soy sauce to taste

(A) Marinade

  • 1/2 tsp light soy sauce
  • 1/2 tsp sesame oil
  • dash of white pepper powder


  1. Marinade pork strips with (A) for at least 10 minutes.
  2. Heat oil in wok and stir fry garlic & ginger until fragrant.
  3. Add pork strips and stir fry until 80% cooked (not pink).
  4. Add sliced chayote along with Chinese wine, a tiny dash of fish sauce and a small pinch of salt.
  5. Stir fry for about 3 minutes, until the chayote is cooked but still crunchy. Season to taste (with light soy sauce, fish sauce and salt).

Noob Cook Tips

  1. The chayote is slightly slippery during peeling and slicing so do be careful.
  2. You may add sliced carrots and mushrooms for more variety and colour.

Leave a Comment

9 Responses to “Chayote with Pork”

  1. Platanos, Mangoes & Me! — September 9, 2011 @ 9:29 pm

    This reminds me of the plant in the play “little house of horrors”. I hated chayote when I was a child and now when I find it in my market, I buy it. Like your version.


  2. Little Corner of Mine — September 9, 2011 @ 11:37 pm

    I have seen this in Tigerfish’s blog and now yours. I passed by Chayote in the supermarket often but didn’t pick it up. I guess next time I will surely buy one and try. :)


  3. Xiaolu @ 6 Bittersweets — September 10, 2011 @ 1:03 am

    Yum! I discovered chayote in college and have liked it ever since.


  4. Masterofboots — September 10, 2011 @ 8:14 pm

    LOL! I have always thought it’s a kind of guava.


  5. daphne — September 10, 2011 @ 9:34 pm

    I am so glad that you showed the picture of what is chayote! I wouldnt have a clue otherwise!


  6. Angie@Angiesrecipes — September 11, 2011 @ 2:58 am

    I like chayote and the stir-fry looks light yet very flavourful and tasty.


  7. mycookinghut — September 11, 2011 @ 10:47 pm

    I have never seen this before, but looks good in stir-fry!


  8. tigerfish — September 13, 2011 @ 7:09 am

    Your chayote in the dish looks like Szechuan veg. ;P …I like chayote – I thought the texture more like crunchy pear. Love them in stir-fries and they are good in soups and stews too.


  9. Christine — March 4, 2014 @ 10:58 pm

    I simply love this healthy recipe. Simple & easy to cook. Thanks for the sharing.