How to Cook Vibrant Green, Sweet and Crispy Chayote Shoots Stir-fried with Garlic Like a Pro
Wondering how to cook chayote shoots stir-fried with garlic that are vibrant green, sweet and crispy just like in the restaurant? Just apply this simple trick.
Ingredients
- 1 bunch of chayote shoots
- 5-6 cloves of garlic
- Rock salt
- Seasoning: seasoning powder, soybean oil, MSG, ground pepper
Instructions
Preparation
Subsequently, soak and rinse the shoots in salt water until clean, then drain. A large bunch usually yields about 400g of young chayote shoots.
Crush the garlic and chop roughly, don't chop too finely as it will easily burn when sautéed at high heat. You can mince a bit of garlic into garlic crisps, use the garlic oil for sautéing, and sprinkle the crisps on top at the end for a deliciously rich aroma.
Sauté the chayote shoots
Add about 3 tablespoons of cooking oil to the pan. When the oil is hot, add the garlic and sauté until fragrant. Keep the heat low to medium during this process.
When the garlic is golden brown and fragrant, add the chayote shoots for sautéing. At this point, you should turn up the heat to the highest setting.
Note, you should add a little water, about 15ml-20ml, to help the chayote shoots cook slightly, keeping them vibrantly green and crisp, and preventing them from drying out.
When you eat sautéed chayote shoots at a restaurant, you'll notice they're very crisp and green. This is because they're cooked on a high-heat industrial stove. At home, where the heat from an induction or gas stove isn't as high, remember to add a bit of water when you're sautéing leafy greens like water spinach or chayote shoots, just as Cookbeo has shared. The result will be a beautifully green dish, a great little secret you should remember.
After adding the water, let the vegetables sit for about 15 seconds, then flip them over for even absorption of the oil. When the vegetables have turned green and are evenly coated with oil, it's time to season with bouillon powder, a pinch of MSG, and oyster sauce.
Continue to stir evenly, sauté on high heat for about 2 minutes until the chayote shoots are cooked and crispy. If you prefer softer vegetables, cook a bit longer. Add ground pepper, stir evenly, and turn off the heat.
The resulting garlic sautéed chayote shoots are vibrantly green, crispy, sweet, with a rich and garlicky aroma. A tasty stir-fry dish that's really appetizing. If you prefer a stronger flavor, you can also dip it into some garlic chili soy sauce or pepper lime chili sauce, both are very enticing.
