Chayote Stew

The Chayote is nothing very common here in Germany. Sometimes in an Asian market or in France more easy available.

But I've got lucky any bought it at REWE supercenter. They had a table with "exotic" fruits and veggies for the holidays.

I have some recipes on this blog with chayote already and was looking for a new method to eat it.

Ingredients for 2:

1 large chayote

2 shallots

2 garlic cloves

6 cherry tomatoes

175 ml veg stock

120 g ground pork or sausage meat

120 g cooked prawns

2 tbsp fishsauce

2 tbsp oyster sauce

Pepper, drops of lemon

Put on some kitchen gloves first before you start peeling the chayote. The sap will otherwise irritate the skin of your hands. Peel it with a speed peeler and then cut through the middle lengthwise.

The chayote may have a white kernel or pith. When it is soft and young, you can eat it too. But I took the white bit out. Now cut the chayote in bite size chunks.

I always have to stop myself to eat to many chunks raw. I love them, but I need them for the dish.

Prepare the other ingredients and start to heat up the oil. Toss in shallots and garlic and the ground pork or sausage meat. Mince it and brown it. Chuck in the tomato slices. Season with fishsauce and pepper.

Next the chunks of chayote goes in together with some veg stock. Cook it for 3 min and add the oyster sauce. Give it all 10 minutes. Since the prawns are cooked, they just need to heat through. Check the seasoning and add some lemon.

 Cook some rice and serve it on top.