Cookbook Countdown #5 : Sauteed Chayote

Cookbook Countdown is a monthly cooking/baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray.  Everyone is welcome to join us. How does it work? To summarize, you may select a cookbook from your own cookbook collection, to cook or bake from each month. That selected book shall be your cookbook of the month. You may cook any recipes and as many recipes as you want from your selected book of the month. This is a fabulous way of using your cookbooks at least once! For more information on how to join Cookbook Countdown, please click here. 

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Cookbook Countdown #5 : Recipe No. 5 - Sauteed Chayote with Pork

from my selected cookbook for this month, Wild, Wild East by Bobby Chinn

Chayote squash

Have you tried Chayote squash before? Chayote squash is similar to the fuzzy melon in taste, but it is more sweet and firm in texture. Makes a delicious stir-fry savoury dish, great as part of a meal to eat with rice. According to Bobby Chinn, they use this veggie as a base for grilled fish served at his restaurant. The beef can be replaced with prawns or crabs. I have cooked this with prawns and again, with pork. Both are delicious. You would only need two Chayote squash, medium to large sized ones, to cook a large plateful. 

I have sliced the Chayote squash to thin julienne pieces and have cooked them a little longer. They have a firm texture. After cooking for about 10 minutes or so,  they would be tender but with a little crisp bite. Really quite delicious! 

Sauteed Chayote with Beef
(adapted from "Wild, Wild East" by Bobby Chinn)
Serves 4
Marinade
1/2 tsp crushed garlic
1/4 tsp fish sauce
1/8 tsp salt
1 tbsp vegetable oil

1/2 lb (200gm) beef, thinly sliced (I replaced with pork)
4 tbsp vegetable oil
1 tsp crushed garlic
1-1/4 to 1-1/2 lb (600gm) chayote squash, peeled and cut into slices about 1-in thick (I sliced to thin julienne pieces)
1/2 tsp fish sauce
3 scallions, cut into 1-in pieces

In a mixing bowl, combine the marinade ingredients with the beef (pork) and let it stand for 5 minutes.

Heat half of the vegetable oil in a frying pan over medium heat. Add the garlic and cook until slightly golden. Add the marinated meat and stir-fry rapidly to ensure the meat cooks evenly. When the meat is lightly cooked but still rare, transfer it to a warm bowl. 

In the same pan, heat the remaining oil and add the chayote and fish sauce. Cook, stirring, for 3 minutes. (I stir-fry the pork slices for a few minutes until fully cooked, then add the chayote and seasoning. Pour in about 1/4 cup water, cover the wok and let it simmer for about 10 minutes, stirring from time to time, did not add the scallions. Serve hot or at room temperature with rice).

Add the scallions, toss well, then add the meat back and cook for about a minute or until the scallions are slightly wilted.

I'm linking this post with Cookbook Countdown hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray