Stir-fried Chayote with Pork 佛手瓜炒肉丝

Stir-fried Chayote with Pork 佛手瓜炒肉丝

I remember when I first ate chayote (at a vegetable rice/菜饭 stall), I mistaken it for cucumber and I wonder how they manage to stir fry it until so crunchy and sweet. It was only after a while that I found out that I had eaten chayote and not cucumber (though they are in related food family). So now, whenever anyone asks me what chayote tastes like, I always described it as an enhanced version of cucumber – inherently sweet without that “tap water” taste of cucumber (maybe it’s just me), and also nicely crunchy after stir frying.  I like the natural taste of chayote so much that in this recipe, I don’t use strong tasting sauces such as dark soy or oyster sauce. I like to cook this when I’m busy since there is vegetable and meat in one dish (2 in 1). If you are a fan of chayote, check out my other local recipe of stir-fried chayote with tang hoon (vermicelli).