This Ginisang Sayote, also known as Stir-fried Chayote is a famous Filipino dish with simple and hearty ingredients. Easy to make, this stir fry has juicy chunks of pork and Chayote squash. It's filling and the perfect pairing with a bowl of rice.
Why You'll love this recipe?
- quick and easy to cook with few simple ingredients.
- protein can be customized by substituting pork with chicken.
- you can also add more veggies like carrots and bell peppers.
What is Chayote or Sayote?
Chayote is a squash that has light green skin on the outside. While technically a edible vegetable, this member of the gourd family is usually cooked similarly to squash, retaining a familiar texture. It is also an excellent source of vitamin C and antioxidants.
- chayote/sayote: you will find them in grocery store or asian store.
- pork: strips or stir fry slices. You can also use ground pork.
- tomato: 1 medium tomato, seeded.
- onion: red onion, white or yellow is fine.
- garlic: about 3 cloves of garlic.
- oyster sauce and fish sauce: for the umami sauce.
Step 1. Prepare chayote by peeling off the skin. Cut halves, then into quarters and remove the seeds. Cut into strips or cubes.
Step 2. In over medium heat pan, add oil. Sauté onion and garlic until fragrant. Add pork, season with salt and pepper. Cook for 6 minutes or until tender.
Step 3. Add chopped tomatoes. Stir for 2-3 minutes until soft.
Step 4. Stir in water, oyster sauce and fish sauce. Mix until incorporated.
Step 5. Add chayote and simmer for 8-10 minutes until crisp tender. Adjust seasoning by adding salt and pepper to taste.
Serve with rice and enjoy!
Make Ahead and Storage Tips
- To Make Ahead. Chop the chayote, garlic, onion 1 day in advance. Store in separate airtight storage containers in the refrigerator until you’re ready to cook.
- To Store. Leftovers can be stored in an airtight storage container in the refrigerator for up to 4 days.
- To Reheat. Gently rewarm stir fry in a large skillet on the stovetop over medium-low heat. You can also reheat this dish in the microwave, though the microwave will make the chayote a little soggy.
More Filipino Recipes to try!
- air fryer lechon kawali
- cheesy baked tahong mussels
- sweet and sour tilapia
- beef giniling
- coconut milk chicken adobo
- vegetarian pancit bihon
Ginisang Sayote ( Stir-fried Chayote with Pork)
- 3 medium chayote/sayote peeled and seeded
- 1.2 lbs pork sliced
- 2 tablespoon oil
- 1 medium onion peeled and sliced
- 3 cloves garlic peeled and minced
- 1 medium tomato seeded and sliced
- 1½ tablespoon oyster sauce
- 1 teaspoon fish sauce
- ¾-1 cup water
- salt and pepper to taste
- Prepare chayote by peeling off the skin. Cut halves, then into quarters and remove the seeds. Cut into strips or cubes.
- In over medium heat pan, add oil. Sauté onion and garlic until fragrant. Add pork, season with salt and pepper.
- Cook for 6 minutes or until pork is tender.
- Add chopped tomatoes. Stir for 2-3 minutes until softened.
- Stir in water, oyster sauce and fish sauce. Mix until incorporated.
- Add chayote and simmer for 8-10 minutes until crisp tender. Make sure to not over cooked chayote as it will turn out mushy. Adjust the taste according to your preference. Stir and it’s all done.
- Serve with rice and enjoy!