Chayote and Chili Stir Fry

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 4


  • 2 chayote (Indonesian: labu siam), peeled, remove the pit, and cut into sticks
  • 1 inch galangal (Indonesian: lengkuas), peeled and bruised
  • 2 bay leaf (Indonesian: daun salam)
  • 5 red chili, sliced
  • 2 tomato, quarter and thinly sliced
  • 6 shallot, thinly sliced
  • 4 cloves garlic, minced
  • 150 ml water
  • 1 teaspoon salt
  • 2 teaspoon sugar


  1. Heat 2 tablespoon oil in a pan, stir fry galangal, bay leaf, chili, tomato, shallot, and garlic until fragrant, about 2-3 minutes.
  2. Add the chayote and stir fry for another 2 minutes.
  3. Add water, salt, and sugar. Bring to a boil, then reduce heat, cover and simmer until the liquid is reduced and thicken, about 10 minutes, or until chayote is tender yet still crispy.

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