How to Stir-Fry Chayote with Garlic: A Delicious and Nutritious Dish
Su su, also known as chayote, is a versatile vegetable that can be transformed into a mouth-watering dish with a few simple ingredients. This quick and easy stir-fry, infused with the aromatic power of garlic, creates a flavorsome sensation that will leave you craving more. A must-try, this dish is an explosion of taste and a delightful addition to any meal.
Start by selecting young, tender chive sprouts freshly cut from the garden. The best chives are grown in a cool climate with moist night dew, promoting better growth. Delicious chive sprouts have long stems, reaching 20-30 cm, with soft, vibrant green stalks and curly tendrils at the tips.
Opt for shorter chives, ideally around 20 cm in length. Longer stems tend to be tougher and unfit for consumption. When choosing chives, avoid wet or damp produce, as they should be kept dry to prevent heat absorption.
Garlic Chive Stir-fry
Step 1: Prepare the Ingredients
Peel and trim the chive sprouts, breaking them into manageable pieces. Soak them in salted water, rinse, and pat dry. Peel and crush the garlic cloves.
Step 2: Blanch the Chive Sprouts
Have a pot of boiling water ready to blanch the chive sprouts quickly. Immediately plunge them into cold water after blanching, and once cooled, drain and set aside. This step ensures the chives remain crisp and retain their vibrant green color, enhancing their taste and texture.
Step 3: Stir-fry with Garlic
Heat oil in a pan and add half the crushed garlic, infusing the oil with its aroma. Toss in the chive sprouts, stirring continuously for even cooking and flavor distribution. Season with salt and seasoning powder to taste. Just before turning off the heat, add the remaining garlic for an extra punch of flavor.
First, peel the chayote and remove the seed. Then, cut it into thin slices or matchstick-size pieces. Soaking the sliced chayote in cold water for about 10 minutes can help reduce its bitterness and keep it crisp after stir-frying.
Start by heating oil in a wok or large skillet over medium-high heat. Add the garlic and stir-fry until fragrant, then add the chayote and continue stir-frying. Season with salt and pepper to taste, and add a little water or broth if needed to create a light sauce. Finally, toss in some chopped green onions or cilantro just before serving for a fresh flavor and colorful presentation.
You can add some chopped fresh chili peppers, such as bird’s eye chilies or Thai chilies, along with the garlic during the stir-frying process. Alternatively, you could serve this dish with a spicy dipping sauce on the side, such as a chili garlic sauce or a Sriracha mayo.
When selecting chayote, look for firm, unblemished squash with bright green skin. Avoid those with soft spots or discoloration. Chayote can be stored at room temperature for a few days, but for longer storage, it’s best to keep it in the refrigerator, where it will stay fresh for up to two weeks.
Absolutely! This stir-fry can be easily adapted to include other vegetables, proteins, or flavorings. For example, you could add sliced bell peppers, mushrooms, or onions, or toss in some cooked shrimp or chicken. Experiment with different combinations to find your favorite variations.
