Chayote Stir Fry with Mushroom
Asian-style Chayote stir fry with mushrooms is a great choice for a daily meal, especially when served with cooked rice. It’s also a vegan dish, suitable for those who follow a vegan or vegetarian diet.
Chayote squash, also known as choko, vegetable pear, or mirliton, is a green, pear-shaped vegetable belonging to the gourd family, along with squash, pumpkin, and cucumber. Native to Mexico, nowadays chayote squash is popular in many parts of the world, including Central and South America, the southern United States, and Asia.
What to cook with Chayote Squash?
In cooking, chayote squash can be combined with many other ingredients in various recipes, from stir-fries to soups. Some typical combinations include chayote and eggs, carrots, pork belly, chicken, etc. Chayote stir-fry with mushrooms is also another popular recipe among Asian people.
Ingredients
To make this dish, you can pick one or some of your favorite Asian mushrooms to cook with chayote, such as shiitake, oyster mushroom, or king oyster mushroom; they’re all great choices. Personally, I prefer combining chayote squash with king oyster mushrooms due to their thick, meaty texture, which lends my dish an interesting flavor and texture profile. The overall taste of this dish can be described as earthy, mild, and naturally sweet.
Here’s my recipe for Chayote stir-fry with mushrooms, serving 4 people:
- 3-4 king oyster mushrooms (approximately 200g, or 7 oz)
- 2 chayote squashes (approximately 300g, or 10.5 oz)
- Condiments: Salt and soy sauce
How to make Chayote Stir Fry with Mushroom
Like many other daily dishes enjoyed with cooked rice, chayote stir fry is usually a quick and easy recipe. In less than 30 minutes, you can prepare a warm and healthy dish for your family’s meal. Let’s get started:
Step 1. Preparation
- Mushrooms: Wash them thoroughly. If you’re using king oyster mushrooms, cut them into thin slices (see image below). For shimeji, enoki, or oyster mushrooms, tear them into small pieces.
- Chayote squashes: Cut each chayote into quarters, remove the seeds, and peel the skin. Then, julienne them using a multifunctional peeler or slice them thinly. Soak them in salty water to remove the resin and make it crunchier. For more details, refer to the instructions on how to cut chayote squash.
Step 2. Pan-frying mushroom
- In a pan or skillet, pour 1 tablespoon of oil. Heat over medium heat and add the mushrooms to the pan. Fry until they turn golden brown, then set them aside.
Step 3. Stir-frying chayote squash
- In the same pan, add a tablespoon of chopped shallots and all the chayote pieces/strips to stir-fry. Stir them quickly and evenly. If you have a large amount of chayote, you can add 1/3 cup of water to the pan while stir-frying to help cook it more evenly. Avoid overcooking, as the chayote will become soft, lose its crunchy texture, and lose a lot of its vitamins.
Step 4. Combining chayote squash and mushroom
- Return the mushrooms to the pan with the chayote squash. Mix them well and add condiments according to your preference. Gradually add salt and soy sauce to adjust the taste easily.
- Once the dish is ready, garnish it with a handful of chopped spring onions and ground pepper. You can serve it as a side dish or enjoy it with cooked rice.
Storing Chayote Squash Stir Fry
Due to the high water content in the chayote stir fry dish, it’s best to consume it within a day. I recommend making just enough for one meal and enjoying it immediately to fully appreciate its taste, texture, and nutritional value.
I hope you enjoy the dish! If you like this recipe, brighten my day by rating the recipe and clicking the “save” button to have this recipe right on your Pinterest board. Also, let’s be friends on YouTube, Instagram, and TikTok!
Chayote Stir Fry With Mushroom
Equipment
Ingredients
- 3-4 king oyster mushrooms approximately 200g, or 7 oz
- 2 chayote squashes approximately 300g, or 10.5 oz
- Condiments: Salt and soy sauce
Instructions
Step 1. Preparation
- Mushrooms: Wash them thoroughly. If you're using king oyster mushrooms, cut them into thin slices (see image below). For shimeji, enoki, or oyster mushrooms, tear them into small pieces.
- Chayote squashes: Cut each chayote into quarters, remove the seeds, and peel the skin. Then, julienne them using a multifunctional peeler or slice them thinly. Soak them in salty water to remove the resin and make it crunchier. For more details, refer to the instructions on how to cut chayote squash.
Step 2. Pan-frying mushroom
- In a pan or skillet, pour 1 tablespoon of oil. Heat over medium heat and add the mushrooms to the pan. Fry until they turn golden brown, then set them aside.
Step 3. Stir-frying chayote squash
- In the same pan, add a tablespoon of chopped shallots and all the chayote pieces/strips to stir-fry. Stir them quickly and evenly. If you have a large amount of chayote, you can add 1/3 cup of water to the pan while stir-frying to help cook it more evenly. Avoid overcooking, as the chayote will become soft, lose its crunchy texture, and lose a lot of its vitamins.
Step 4. Combining chayote squash and mushroom
- Return the mushrooms to the pan with the chayote squash. Mix them well and add condiments according to your preference. Gradually add salt and soy sauce to adjust the taste easily.
- Once the dish is ready, garnish it with a handful of chopped spring onions and ground pepper. You can serve it as a side dish or enjoy it with cooked rice.
