Vietnamese Stir-Fried Chayote with Garlic (Su Su Xào Tỏi)

By Vicky Pham · 20 min

Ingredients

Instructions

1. Peel the chayote and cut it into thick slices, then cut the slices into thick matchsticks. Seeds can stay in. Set aside.
2. Thinly slice the garlic. Cut the green onions into 1-inch pieces, keeping the whites and greens separate. Lightly smash the white parts.
3. Heat a medium wok or skillet over medium heat. Add the oil, garlic and white green onion parts and stir until fragrant and lightly golden, about 20 seconds.
4. Add the chayote and stir-fry about 5 minutes until just tender but still crisp. Add a splash of water if it gets too dry.
5. Add 1/4 teaspoon salt, 1/4 teaspoon ground black pepper and, if using, 1/4 teaspoon fish sauce or chicken bouillon powder. Stir well and taste, adjusting as needed.
6. Add the green onion tops and toss briefly until just cooked. Serve hot.

Summarized from Vicky Pham's video. Watch it for the details.

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