You know what fruit needs a little more love? CHAYOTE!! If you’re unsure what this is, I bet you have come across, but overlooked, them at the Asian supermarket. Thanks to my parents, this ingredient was introduced to me as a child. They often stir-fried chayote alone or with shrimp or pork, and I think it is one of the most neglected produce out there! For this reason, I am sharing my recipe for shrimp and chayote stir fry today!
WHAT IS CHAYOTE?
Chayote is categorized as a fruit. However, it belongs in the gourd family and hence, commonly used and cooked like a vegetable. They possess a green exterior and off-white interior, with a flat seed (that can be easily missed) and a wrinkled end that resembles a mouth without its set of teeth! Personally, I think chayotes resemble a large pear and can pass for sliced Granny Smith apples when cut. I have never eaten them raw, and probably never will, given how they feel to the touch when I peel and prepare them for cooking (a tad slippery). I do enjoy them cooked though, until they reach borderline crispy yet soft enough for my little ones to chew. Chayotes are a great source of Vitamin C, so load up on them now (using my recipe below 😅).
INGREDIENTS
I really enjoy the combination of chayote, garlic and shrimp. The flavors are subtle, yet pair so well together, and for this reason I think they work best with umami seasoning, like oyster sauce. The perfect combo is also due in part to the different textures provided by the blend. These are also ideal ingredients for a healthy and lighter meal, which I appreciate after a weekend, extended trip or vacation filled with takeout!
Fortunately, the subtlety of each ingredient also makes them more adaptable to other ingredient pairings. While I typically cook chayote with shrimp, I’ve had them with pork, or by itself, and each selection tastes pretty amazing. When incorporated with a bit of oyster sauce, white pepper, wine, sesame oil and chicken bouillon powder, flavors of the chayote and shrimp are enhanced, leaving you wanting more! If you’re feeling daring, try them with other protein and share your feedback with me!
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Shrimp and Chayote Stir-fry Recipe (佛手瓜炒蝦)
Ingredients
FOR THE SHRIMP
- 20-24 pieces shrimp peeled and deveined
- ¼ tsp sea salt
- 1 tsp corn starch
- 1 tsp sesame oil
REST OF THE DISH
- half thumb ginger cut into matchsticks
- 3 cloves garlic finely minced
- 2 medium chayote peeled, cored and sliced
- 2 tbsp neutral oil
- 2 tbsp Shao Xing wine
- ½ cup chicken broth
- 2 dashes white pepper powder
- 1 tsp sesame oil
- 1/2 to 1 tsp chicken bouillon powder
- 2 tbsp oyster sauce
- corn starch slurry
Instructions
- Wash the peeled and deveined shrimp, then drain and pat dry with paper towel. Season the shrimp with sea salt, corn starch and sesame oil. Mix until thoroughly incorporated with the shrimp, then set aside for 10-15 minutes.
- Heat 1 tbsp neutral oil on a nonstick pan over medium-high heat, swirling to coat evenly.
- Add the shrimp to the pan and sear for 1-2 minutes (flipping halfway), until they are 80% cooked. Set aside in a separate dish/bowl.
- On the same pan, heat 1 tbsp neutral oil. Add garlic and ginger and stir until aromatic (20-30 seconds)
- Add the sliced chayote and stir fry for about 2 minutes, then add Shao Xing wine along the rim of your pan and give the chayote another few stirs.
- Add the chicken broth, oyster sauce, chicken bouillon powder, white pepper powder and sesame oil into the pan and quickly mix the ingredients until blended.
- Allow the chayote to cook in the sauce for another 2 minutes (or until cooked to your preferred doneness), then turn the fire to low.
- Give the corn starch slurry a brief stir to break up the settled starch, then pour it directly into the sauce, immediately stirring until the sauce thickens. If you find the sauce to be too thick, add water or chicken stock in 1 tbsp increments and mix until the sauce reaches your desired consistency.
- When the chayote and sauce are cooked to your preference, add the shrimp back into the pan. Stir until all the ingredients are coated with the sauce and dish up!
Video
Notes
- Chayote can get pretty slippery upon peeling, so make sure you hold on tight before they slip out of your palms!
