Asian-inspired plant-based recipes

Stir-Fried Chayote

Watch how to make it here

Have you tried chayote? This squash hails from Central America and is a delicious alternative to zucchini or butternut squash. This recipe will show you how easy it is to prepare chayote.

A few notes:

  1. Chayote can be found at most grocery stores especially Asian grocery stores.
  2. Once peeled, chayote releases a white liquid called sap which might dry out your hands and difficult to grip. It can easily be washed off or you can wear gloves when preparing this dish.
  3. Chayote is naturally sweet which makes it all the more enjoyable.
  4. Store leftovers in an airtight container for up to 2 days. Since it has high water content, the texture might not be as enjoyable after 2 days. Best served immediately.


September 28, 2021
: 5 min
: 10 min
: 15 min
: Easy


  • 3 garlic cloves, minced
  • 2 chayote, julienned
  • 2 shallot bulbs, thinly sliced
  • 1 tsp mushroom seasoning
  • 1 tsp black pepper
  • 1 tsp garlic salt
  • 1 tsp sugar
  • 1 green onion, sliced
  • 5 tbsp vegetable oil
  • Optional
  • 1/2 carrot, shredded
  • 1 cup bean sprouts, blanched for 2 minutes and transfer to bowl of ice cold water
  • Step 1 Prepare the shallots. Heat up 5 tbsp of vegetable oil for a couple minutes on medium heat. You can test if the oil is ready by dropping one tiny piece of shallot and bubbles should appear. Once ready, add the shallots and fry for 7-8 minutes on low heat. When it turns golden, turn off the heat, and pour the shallot and oil through a fine mesh strainer into a heat-proof bowl. In order for the shallots to become crispy, they need to be separated from the oil. Set the fried shallots and shallot oil in two separate bowls aside.
  • Step 2 Prepare the chayote first by peeling the skin. Julienne the chayote (refer to video) and discard the core. Mince 3 garlic cloves.
  • Step 3 Heat up a pan on medium heat with 1 tbsp of the leftover shallot oil. Add the garlic and white ends of the green onion. After a couple minutes, add the 1/2 cup of water and the chayote. Cover with a lid and cook for 3 minutes. Remove the lid and season with garlic salt, black pepper, mushroom seasoning, sugar, and black pepper. Cover with a lid again and cook for 7-8 minutes on medium heat. It is done when the chayote is soft to bite but not mushy.
  • Step 4 Garnish with the green ends of the green onion and fried shallots as well as the carrots and bean sprouts. Serve with white rice and enjoy.

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