It is not exactly a must to use chayote in this recipe. Think of the chayote as the star of the day if you must, in which you can swap it with any other firm vegetables that are fresh in your market for that day like carrot, zucchini, or cucumber (remove the seeds if you are using this).
Chayote and Chili Stir Fry
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
- 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
- Heat 2 tablespoon oil in a pan, stir fry galangal, bay leaf, chili, tomato, shallot, and garlic until fragrant, about 2-3 minutes.
- Add the chayote and stir fry for another 2 minutes.
- 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.