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!
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.
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.
Chayote Mushroom Stir-fry
- 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 soup soy sauce (gukganjang)
- 2 green onion chopped
- 2 teaspoons toasted sesame seeds
- 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.