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Chayote Squash Recipe - Chinese Cooking Styles

Updated on October 30, 2012
When it's time to harvest chayote squash, use a pair of scissors to help cut of the stem.
When it's time to harvest chayote squash, use a pair of scissors to help cut of the stem. | Source

Stir Fried Chayote Squash

Chayote squash is easy to grow and it is easy to cook squash. My sister grows a lot of chayote squash in her backyard. She would share some of these fresh chayote squash with me when they are harvested. There are many various recipes for making delicious dishes with chayote squash. You can make soup with it, bake it, or steam it. The texture of the chayote squash depends upon how you cook and for how long you cook it. If you want it crunchy, then you cook it for 1-2 minutes. If you want soft chayote squash, then cook it at least 5 minutes. You can also make a paste out of chayote squash for a baby to eat if you boil it long enough. Today, I am sharing a recipe on how to stir-fried chayote squash with soy sauce. You will need olive oil, garlic and ginger too.

How do you like stir fried chayote squash?

5 stars from 1 rating of Stir Fried Chayote Squash

Cook Time

Prep time: 10 min
Cook time: 5 min
Ready in: 15 min
Yields: 4 Servings
Chayote Squash - It goes well with all different types of food.
Chayote Squash - It goes well with all different types of food. | Source

Ingredients

  • 2 Chayote Squash
  • 1 tbsp Olive Oil
  • 3 - 4 Slices Ginger
  • 3 Cloves Garlic, Minced

Instructions

  1. Put on a glove when peeling off the skin of chayote squash, especially you are using the thorny chayote squash.
  2. After removing the skin of chayote squash, cut it in half. Then carefully remove the core and the surrounding white part. The core is actually edible, but it is just a bit hard to chew.
  3. Cut chayote squash into thin slices.
  4. Heat a wok or large skillet, add in olive oil first, then garlic and ginger.
  5. When the garlic turns golden, add in the chayote squash. Stir and turn the chayote squash so that they are evenly cooked.
  6. Cover the wok or skillet and continue to cook for about 2 minutes. Remove the cover and stir occasionally.
  7. Serve with food you like. We usually eat it with meat and steam rice.
Click thumbnail to view full-size
Prickly Chayote squashPrickly Chayote squashCut Chayote squash along the crease lineChayote squashChayote squashRemove the core of a chayote squashChayote squashCooking Chayote squashChayote squash with shrimps
Prickly Chayote squash
Prickly Chayote squash | Source
Prickly Chayote squash
Prickly Chayote squash | Source
Cut Chayote squash along the crease line
Cut Chayote squash along the crease line | Source
Chayote squash
Chayote squash | Source
Chayote squash
Chayote squash | Source
Remove the core of a chayote squash
Remove the core of a chayote squash | Source
Chayote squash
Chayote squash | Source
Cooking Chayote squash
Cooking Chayote squash | Source
Chayote squash with shrimps
Chayote squash with shrimps | Source

Ways to Eat Chayote

You can eat chayote squash as a snack or with a meal. Some people also eat it raw as part of a salad. It is crunchy and little bit sweet just like an apple. But we always like to eat it cooked as part of a meal. It goes well with steam rice and any meats. The longer you cook the squash, the softer it gets. It has no strong smell other than freshness and it is perfect to add into any soup or stew.

How to Remove Chayote Skin

Some of the chayote squashes have smooth surface with only two crease lines, but some are prickly with quite a few crease lines. The shape and thorny surface with creases make it harder to remove a chayote skin than the smooth ones. Not to mention there is gooey liquid oozes out after its skin is removed. Here are the steps to help make it easier to remove its skin:

  1. Wear a pair of gloves to protect your hands from the thorns and gooey liquid,
  2. Use a sharp knife to cut along the creases,
  3. Optional: Remove the core inside the chayote squash (the core is also edible, it is just a bit tougher to chew)
  4. Use a peeling knife to remove the skin of the chayote squash.

Comments

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    • kittyjj profile imageAUTHOR

      Ann Leung 

      5 years ago from San Jose, California

      I love Mexican food too. You just gave me an idea. I will add some beam to the chayote squash the next time I make it.

    • Marcy Goodfleisch profile image

      Marcy Goodfleisch 

      5 years ago from Planet Earth

      I spent an extended period in Merida, Mexico last year, and had this delicious vegetable many times. The recipes there were cleaner and more nutritious than we eat here in the states. I like your tips for cleaning the squash - it can indeed be unwieldy if you don't know how to handle it.

      Voted up and up!!

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