Chayote squash stir fry

The weeks have never been busier, but that’s no cause for a lack of exploration and discovery when it comes to food. I recently discovered a new ingredient called Chayote. It’s very similar in texture to an English cucumber, they even taste similar as well. I like to use it the same way you would a zucchini and it works perfectly in stir fries.

The actual squash itself is often used in Chinese pickled vegetable recipes. I would highly suggest to peel the skin off and get rid of the seed in the middle. The seed may seem soft but when you cook it, it often gets very tough and is not very nice to eat.

Also another important thing to note is to not cook it for too long. In my opinion, it taste much better with a little bit of crunch so try not to cook it beyond 3 minutes if you can or until it is just cooked. When I made this recipe it ended up making the dish very goopy. It was really weird and somewhat unpleasant to eat but hopefully you can learn from my mistake.


Chayote Squash cao su


  • 2 chayote peeled, and cut into thin slices and halved
  • 2-3 ribs celery thinly sliced
  • 1/2 cup dried wood ear fungus, soaked
  • 2 tsp. starch plus equal parts water
  • 1 carrot thinly sliced
  • *1/2 beef broth
  • soy sauce
  • 1 tsp. sugar


  1. heat some oil in a large wok until very hot. Then add in the celery and carrots stirring for about a minute.
  2. add in the mushrooms, chayote, beef broth along with some soy sauce and cook for 3 minutes or until tender.
  3. Add in the sugar and the starch mixture and stir for another minute or so until the mixture thickens. turn off the heat and season with salt if necessary
  4. serve hot and enjoy


I actually never used beef broth but instead cooked some beef in the wok before cooking the vegetables. I simply cooked it then took it out without washing the pot, and reserved any if the liquids that accumulated during cooking and used that instead. I often like to do this as it helps get both my protein and veggies cooked without combining them because sometimes when combined they can both take on a different texture, especially the beef.

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