Ginisang Sayote, Hipon at Giniling
Sayote, Choko, Chayote, Vegetable Pear or Mango Squash it’s one of those vegetables that we seldom have because its popular here in New Zealand and it is seasonal, luckily, we have friends that have planted this in their gardens and share it when it bears fruit. This is one of those days when we received some of that harvest and we are really excited, like I said we barely see this in markets.
I like this vegetable maybe because I grew up with it as we have this planted on our backyard when we lived in Baguio City where this is abundant. There are many ways to prepare this and the most popular one is this dish which can have many variations where it sautéed with different ingredients like pork, beef, chicken and seafood. Sayote can also be used in soups like tinola or in vegetable stir fries like chopseuy, it can be even used as a dessert ingredient, like mock apple pies.
How about you have you tried using this vegetable? If yes, in what dish do you use them, tell us in the comments below.
- 2 large chayote, sliced
- 150 g minced beef
- 250 g prawns, shelled
- ½ cup chicken stock
- 4 cloves garlic, minced
- 2 pcs small shallots, finely chopped
- fish sauce or sea salt
- freshly ground black pepper
- In a wok add oil then sauté shallots and garlic.
- Add and cook minced beef until its brown.
- Add chayote and stir fry for 1 minute
- Add chicken stock and pork bring to a boil and simmer for 5 minutes or until chayote is tender.
- Add the prawns and cook for 2 more minutes.
- Season with fish sauce/sea salt and freshly ground black pepper.