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Stir-Fried Chayote with Glass Vermicelli


600g/1.3 lbs chayote
100g/3.5 oz meat (pork or chicken)
15g/0.5 oz dried shrimps
30g/1 oz glass vermicelli or mung bean threads
3 thin slices of ginger
3 cloves garlic – minced

Ingredients A
¼ tsp salt
½ tsp soy sauce
1/8 tsp sugar
A dash of pepper

Ingredients B
½ tsp salt
¼ tsp sugar
½ tsp soy sauce
½ cup or Chinese rice bowl of water

1. Wash and soak dried shrimps for 20 minutes. Drain and rinse dry. Small shrimps are preferred, but if they are big, mash them a little with the back of the cleaver.
2. Soak glass vermicelli for 15 minutes. Drain and rinse dry.
3. Cut meat into strips. Season with Ingredients A.
4. Pare chayote, then cut it into strips.
5. Mix Ingredients B for seasoning sauce.

Method (Stir-frying)
1 Heat oil in wok or pan and stir-fry dried shrimps. Add ginger midway.
2. Push shrimps aside and fry garlic. Add meat and stir-fry till color changes.
3. Add chayote and glass vermicelli. Add some water and put on lid.
4. When chayote is soft enough, add the seasoning sauce. Mix well. Ready to serve.

Note: Chayote may be replaced by hairy melon or hairy guord.