Guisadong Sayote (Saut Éed Chayote Squash)

  • READY IN -
  • SERVINGS 4
  • SERVING SIZE 1 cup
image descriptionIngredients
  • 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
image descriptionDirections
  1. Cut chayote in quarters, taking out seed core. Slice quartered pieces diagonally into 1/4 inch thick slices. Set aside.
  2. In a skillet over medium heat, saut� garlic in oil until lightly browned.
  3. Add onion and stir for one minute. Add tomatoes and cook until soft, approximately 2-3 minutes.
  4. Add chayote slices, patis, salt and pepper. Cover and simmer over medium heat for 10 minutes, stirring occasionally.
  5. Add shrimp and cook for 5 minutes or until shrimp is cooked and chayote is soft.

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