Chayote with Pork
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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.
- 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
- 1/2 tsp light soy sauce
- 1/2 tsp sesame oil
- dash of white pepper powder
- Marinade pork strips with (A) for at least 10 minutes.
- Heat oil in wok and stir fry garlic & ginger until fragrant.
- Add pork strips and stir fry until 80% cooked (not pink).
- Add sliced chayote along with Chinese wine, a tiny dash of fish sauce and a small pinch of salt.
- 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
- The chayote is slightly slippery during peeling and slicing so do be careful.
- You may add sliced carrots and mushrooms for more variety and colour.