This is a simple stir fry that is sweet and delicious, great on rice. The sweetness comes from the cooked chayote and shrimp. If you have never eaten chayote you should give it a try. It's crunchy and sweet.
3 chayote, peeled, seeded and cut into match stick size
1 lb shrimp, peeled, deveined, and butterflied
2 scallions, chopped
5 oz enoki mushrooms
3 garlic cloves, minced
1 t grated ginger
1/4 C water
2 T olive oil
1 T sesame oil
2 T oyster sauce
1 T fish sauce
1 T mirin (Japanese rice wine)
1 handful of dried dulse* (sea vegetable)
1) Heat 1 T olive oil and sesame oil in a large pan over high heat.
2) Add garlic and ginger and saute for 30 seconds to 1 minute.
3) Stir in shrimp and cook for 3 minutes, remove and reserve.
4) Add 1 T olive oil and chayote, stir for 1 minute and add water, cover pan for 2 minutes.
5) Add scallions, mushrooms, oyster sauce, fish sauce, and mirin, cook for 4-5 minutes.
|my friend Donna is growing |
a chayote by letting the fruit sit
in water until the roots start to grow,
then she will plant it
|chayote on vine|
*You can substitute the chayote with kohlrabi.
*Dried dulse is a sea vegetable that has a slight salty taste and a hint of the sea. I came across it when my husband and I were traveling in Nova Scotia. The fishermen who harvested the dulse told me that people eat it as a snack. I like to use it in my cooking.
*To purchase dulse and other sea vegetables you may contact Mr. Larch Hanson at