Temps de préparation: 10 minutes
Temps de cuisson: 10 minutes
Temps total: 20 minutes
Ingrédients
- 2 chayote squashes, peeled, deseeded, and chopped into matchsticks, about 1/4 inch thick
- 2 cuillères à soupe d'huile de cuisson
- 2 gousses d'ail émincées
- 1 Tbsp fish sauce
- 1 tsp chicken bouillon powder
- Sel et poivre au goût
- 1/2 bouquet de coriandre hachée
Light, flavorful, and ready in under 30 minutes, this Chayote Squash Stir Fry is a beloved staple in Filipino, Vietnamese, and Thai kitchens (also known as tsayote or su su). Stir-fried with garlic, fish sauce, and a hint of chicken bouillon, the chayote absorbs savory, umami flavors while staying tender-crisp. Finished with fresh cilantro, it’s simple, comforting, and perfect on its own or over rice for a quick, nourishing meal that tastes like home.
COOKING TIP:
How to cut a chayote squash:
Use the peeler or paring knife to peel off the skin. Cut the chayote in half, lengthwise. Cut the two halves lengthwise once again. Remove the seeds and any other uneven or ridged parts. Chop the chayote into matchsticks, about 1/4 inch thick.
How to Make Chayote Squash Stir Fry
- Heat oil in a pan over medium heat. Add the garlic and sauté until golden brown and fragrant.
- Add chayote and season with fish sauce, chicken bouillon powder, salt, and pepper. Stir well to combine. Cook, stirring occasionally, until the chayote is fork tender but still slightly crisp. Adjust seasoning to taste.
- Stir in the cilantro, give it a quick toss, and serve as is or over a bowl of rice.