Tuesday, October 23, 2012

Stir-Fried Chayote-Shrimp-Dulse (serves 4 as part of a shared meal)

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.  

Stir-Fried Chayote-Shrimp-Dulse (serves 4 as part of a shared meal)


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
*If you do not eat seafood then you can leave the shrimp out of this recipe.  You may substitute the shrimp with a firm tofu if interested.  If you use tofu you can fry the pieces lightly with a small amount of oil prior to adding to this dish.  Some Asian grocers carry fried tofu but they generally contain lots of oil.  If you are using non-fried tofu you should add them at the end of cooking and stir gently so the tofu pieces do not break apart.
*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

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