27 (Tue) October 2015
in my apartment
Chayote is a vegetable. Type of gourd, the flesh having a celadon color similar to honeydew melon, but firmer in texture, delicate flavor like sweet cucumber.
In the Philippines — where it’s alternatively referred to as “sayote” (a local derivation of the original Spanish term) — a simple method of preparation involves cutting the chayote into strips/cubes then stir-frying (guisado) them in oil with garlic, salt, pepper, maybe soy sauce and/or fish sauce, often MSG. Served as a side dish with rice.
I asked my helper Orlie to make something for dinner, quick and easy, vegetable only, and this is what she came up with.
It was good.