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Chayote Mushroom stir-fry

Chayote Mushroom Stir-fry

Holly Ford
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.
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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Side Dish
Cuisine Korean
Servings 4


  • 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


  • 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.
Keyword banchan, chayote, chayote mushroom stir-fry, korean side dish, Korean soup soy sauce, mushroom, shiitake mushroom
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