Looking for a quick and easy vegetable stir-fry to round out your meal?
Su Su Xao Toi is as simple as it gets. It’s delicious and ready in minutes.
What is Su Su Xao Toi?
Vietnamese stir-fried chayote with garlic, or su su xào tỏi, is a light vegetable side dish that pairs perfectly with a bowl of hot steamed rice.
Chayote, or trái su su in Vietnamese, is a warm-weather squash that grows on vines and is usually harvested in early fall. In Vietnamese cooking, we like to stir-fry it or use it in vegetable soups for a simple side dish that’s common in many Vietnamese households.
What You Will Need
To make this Vietnamese stir fried chayote, gather the following ingredients:
- Chayote: A pear-shaped squash with a large large pit inside. It’s firm, mild, and slightly sweet when cooked. Choose firm chayote. One medium chayote usually serves about two people as a side dish.
- Garlic: Fresh is always best and the more the merrier. Here I’m using three large cloves for one chayote.
- Green onions: Adds freshness and a mild onion flavor. They also give a vibrant green color for a beautiful finish.
- Salt and pepper: Simple seasonings that everyone has.
- Fish Sauce or chicken bouillon powder: A go-to Vietnamese and Southeast Asian ingredient for a touch of umami. Optional, but highly recommended.
- Neutral oil: Use vegetable oil, lard, tallow, whatever you have on hand.
How to Make It
Step 1: Prepare the ingredients
Peel and slice the chayote into thick matchsticks. Peel and thinly slice the garlic and green onions.
Step 2: Sauté the aromatics
Heat a wok or large skillet over medium heat. Add oil, garlic, and the white parts of the green onions. Stir until fragrant and lightly golden.
Step 3: Add the chayote
Add chayote and stir-fry for about 5 minutes, until just tender but still crisp. Overcooking will make the chayote soft and cause it to break into small pieces. If it’s a bit dry, add a splash of water.
Step 4: Season and add green onions
Add your seasonings and stir well to coat evenly. Taste and adjust as needed. Garnish with the remaining green onion tops.
Step 5: Serve
Transfer to a plate and enjoy hot with steamed rice and other Vietnamese protein side dishes for a complete meal.
Storage & Reheating
Leftover chayote stir fry keeps well in the fridge for up to 3 days. Just let it cool completely before storing it in an airtight container.
When you’re ready to eat, a quick zap in the microwave for 30–60 seconds. If it looks a bit dry, you can add a splash of water or a drizzle of sesame oil before reheating.
FAQs
Can I add protein?
Yes. Chayote and scrambled eggs is a very tasty and common Vietnamese side dish too.
What other dishes can you make with chayote?
There are many! Check out my carousel below for other traditional Vietnamese home cooked dishes with chayote:
Vietnamese Stir-Fried Chayote with Garlic (Su Su Xào Tỏi)
- Total Time: 10 minutes
- Yield: 2 servings 1x
Description
Ingredients
- 1 chayote (about 1 lb)
- 2 green onions
- 3 garlic cloves
- 1 tablespoon neutral oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon fish sauce or chicken bouillon powder (optional)
Instructions
- Prepare the ingredients: Peel and cut the chayote (1 lb) into thick sheets. You can remove the seed in the center or leave it in (it’s edible). Cut the sheets further into thick matchsticks. Set aside. Peel and thinly slice the garlic cloves (3). Slice the green onions (2) into 1-inch segments with whites and greens separated. Lightly smash the whites to help release their aroma.
- Sauté the aromatics: Heat a medium wok or skillet over medium heat. Add oil (1 tablespoon), minced garlic, and the white parts of the green onions. Stir until fragrant and lightly golden (about 20 seconds).
- Add the chayote: Add the sliced chayote and stir-fry for about 5 minutes, until just tender but still crisp (about 5 minutes). If it gets too dry, add a splash of water.
- Season and add green onions: Add salt (1/4 teaspoon), ground black pepper (1/4 teaspoon), and optional fish sauce/bouillon powder (1/4 teaspoon) and stir well to coat evenly. Taste and adjust as needed. Garnish with the remaining green onion tops and give it a quick toss to lightly cook them.
- Serve: Transfer to a plate and enjoy hot with steamed rice and other Vietnamese protein side dishes for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: side dish
- Method: stove top
- Cuisine: Asian, Vietnamese
