Chayote Mushroom Stir-fry
This mellow chayote mushroom stir-fry makes a great Korean side dish or serve as a vegetarian or vegan meal with a bowl of rice.
Chayote is not a Korean vegetable but you can use it to make Korean side dish. This chayote mushroom stir-fry will make a very nice Korean side dish (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! You can serve this chayote mushroom stir-fry as a side dish or enjoy as a simple meal with rice. It is perfect for vegetarian or vegan diet.
How to make Chayote Mushroom Stir-Fry
Slice the chayote thinly into matchsticks. Naturally chayote is a littile bit of sliminess, but it can be easily removed by rubbing with a little bit of salt. Then rinse with water and drain.
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.
A simple dish made in no time. This will be a wonderful vegan/vegetarian dish to serve as a simple meal as well.
I served myself this chayote mushroom stir-fry with a bowl of rice, and it was sufficient for my needs. Very delicious.
More Simple Side Dishes You Might Like
- Blanched Choy Sum with Garlic Sauce
- Broccoli Rabe Salad with Soybean Paste
- Korean Spinach Mung Bean Sprouts Salad
Chayote Mushroom Stir-fry
Ingredients
- 1 chayote
- 5-6 fresh shiitake mushroom or oyster mushroom, sliced
- 1 tsp salt , plus more
- 1 tbsp oil
- 1 fresh red chili
- 1 clove garlic, minced
- 2 tbsp water
- 2 tsp Korean soup soy sauce (gukganjang)
- 2 green onion, chopped
- 2 tsp 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.
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.
Chayote in soup sounds great. I think it is perfect to use in the soup.
This looks so nice — tons of flavor and spice. And very satisfying flavor. Good stuff — thanks.