Xu char sach moan pakon.
( Chayote with chicken and shrimp stir-fry.)
Chayote is one of ancient vegetables that have been in Kampuchea Krom since the early single digit century. Years ago Chayote was considered more of a fruit than vegetable, and it was one of Khmer favorite fruits.
Chayote taste crisp as cucumber with lemony flavor which some Khmer elders still prefers to eat it raw with skin on.
Chayote is packed with vitamins , fiber and folic acid. We used Chayote in soup, stir-fry and salad.
Although it grows year round on wine, Chayote is amongst highly demand vegetables back home.
Khmer Krom stir-fry chayote with chicken and shrimp is absolutely delicious and very easy to cook.
- Ingredients :
- 1 Tablespoon fish sauce
- 1 Tablespoon soy sauce
- 1 Tablespoon oyster sauce
- 1 Tablespoon sugar
- 2 Tablespoons vegetable oil
- 2 Cloves garlic, minced
- 1 Yellow onion, sliced
- 3 oz Chicken breast, sliced
- ½ lb Medium shrimp, peeled, and de-veined
- 2 Chayote squash, peeled, seeded and julienne
- 2 Stalks green onion, chopped
- ¼ Teaspoon black pepper
- Procedures :
In small bowl, mix fish sauce, soy sauce, oyster sauce and sugar in a small bowl, set a side.
Pre-heat a skillet or wok in high temperature.
When it hot add oil, garlic and chicken, saute' till chicken tender.
Add shrimp, chayote and yellow onion.
Seasoning with mix sauce, stirs well.
When shrimp turns darker pink color add green onion, stirs.
Sprinkles with black pepper.
Serve hot with rice.
Copyright by Mylinh Nakry.