Description
Ingredients
Scale
- 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