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You are here: Home > Archives > Chayote Mushroom Stir-fry

Chayote Mushroom Stir-fry

June 7, 2017 by Holly Ford 3 Comments

Chayote Mushroom Stir-fry

Chayote is not a Korean vegetable but you can use it to make Korean side dish. This chayote mushroom stir-fry will make very nice banchan to serve with any Korean meals. The mellow and tender chayote goes very well with mushroom. You can use any mushroom of your choice but I recommend the shiitake or oyster mushroom.

Stir-fry them with some fresh chili and garlic, and it will be very delicious!

Chayote Mushroom Stir-fry

Slice the chayote thinly into matchsticks. Chayote’s sliminess can be easily removed by rubbing with a little bit of salt; then rinse with water.

Stir-fry in a little bit of oil, chili, and garlic. Season with Korean soy sauce for soup. That will bring a deep flavor to the dish. Finish with chopped green onion, and toasted sesame seeds.

Chayote Mushroom Stir-fry

A simple dish made in no time. This will be a wonderful vegan/vegetarian dish to serve as a simple meal as well.

Chayote Mushroom Stir-fry

I served myself this chayote mushroom stir-fry with a bowl of rice, and it was sufficient for my needs. Very delicious.

~ Holly

Chayote Mushroom Stir-fry

Chayote Mushroom Stir-fry

Holly Ford
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins

Ingredients
  

  • 1 chayote
  • 5-6 fresh shiitaki mushroom or oyster mushroom sliced
  • 1 teaspoon salt plus more
  • 1 tablespoon oil
  • 1 fresh red chili
  • 1 clove garlic minced
  • 2 tablespoons water
  • 2 teaspoons Korean soy sauce for soup
  • 2 green onion chopped
  • 2 teaspoons toasted sesame seeds

Instructions
 

  • Peel chayote using a potato peeler. Slice thinly around the pit. Cut slices into thin matchsticks. Sprinkle 1 teaspoon salt over chayote and rub them very well. Rinse out and set aside.
  • Heat oil in a skillet over medium heat. Add red chili and garlic and cook until fragrant.
  • Add the chayote and a pinch of salt; cook for 2-3 minutes until chayote gets somewhat soft.
  • Add the mushroom and stir. Add water to create the steam and continue to stir.
  • Drizzle Korean soy sauce for soup and green onion; toss well. Season with more salt according to your taste.
  • Lastly sprinkle the toasted sesame seeds and serve warm or at room temperature.

 

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Filed Under: Archives, Easy and Simple, Korean Recipes, Recipes, Side Dishes, Vegetarian Tagged With: Chayote, Mushroom

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Comments

  1. John/Kitchen Riffs says

    June 7, 2017 at 12:51 pm

    This looks so nice — tons of flavor and spice. And very satisfying flavor. Good stuff — thanks.

    Reply
  2. Holly says

    June 10, 2017 at 11:16 pm

    Your chayote dish looks so succulent. I sometimes use this vegetable in soups but never tried it this way. Can’t wait to try it.

    Reply
    • Holly says

      June 12, 2017 at 9:06 am

      Chayote in soup sounds great. I think it is perfect to use in the soup.

      Reply

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Welcome to Beyond Kimchee

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I am Holly, a native Korean mother and a wife whose favorite place in the house is the KITCHEN. I hope you find lip-smackingly delicious Korean recipes and beyond in my site.

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