Guisadong Sayote (Saut Éed Chayote Squash)
- READY IN -
- SERVINGS 4
- SERVING SIZE 1 cup
Ingredients
- 2 each chayote squash (approximately 4 cups), peeled
- 1 Tbsp vegetable oil
- 2 cloves garlic, minced to approximately 2 tsp
- 1 medium onion, sliced to approximately 2 cups
- 2 medium tomatoes, wedged to approximately 1 1/3 cups
- 1/2 lb shrimp, shelled
- 1 Tbsp patis (fish sauce)
- 1/8 tsp salt
Directions
- Cut chayote in quarters, taking out seed core. Slice quartered pieces diagonally into 1/4 inch thick slices. Set aside.
- In a skillet over medium heat, saut� garlic in oil until lightly browned.
- Add onion and stir for one minute. Add tomatoes and cook until soft, approximately 2-3 minutes.
- Add chayote slices, patis, salt and pepper. Cover and simmer over medium heat for 10 minutes, stirring occasionally.
- Add shrimp and cook for 5 minutes or until shrimp is cooked and chayote is soft.