Chayotes Stuffed with Pork, Ginger, and Mint

Name: Chayotes Stuffed with Pork, Ginger, and Mint
Yield: 4 servings as a side dish or part of a large meal 2 servings as a main course
Cuisine: Indonesian
Ingredients: 2 chayotes, about ¾ pound each, peeled (see Preparation), halved; 1 tablespoon peanut oil; ½ cup minced scallions (white part only); 1 piece ginger, about 1 inch wide and 1½ inches long, coarsely grated (no need to peel); ½ pound ground pork (preferably a coarse grind); About 2 tablespoons fish sauce (nuoc mam see Note); About 2 tablespoons fish sauce (nuoc mam see Note); 2 very thin slices whole-wheat or white sandwich bread, cubed; 2 very thin slices whole-wheat or white sandwich bread, cubed; ½ teaspoon grated lemon rind (see Note); About 3 tablespoons minced fresh mint; 1 egg, beaten slightly

Preparation info

4
servings as a side dish or part of a large meal 2 servings as a main course

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Savory and satisfying, this combination of flavors may taste unusual, but not odd. You can present the dish as part of a large buffet or a traditional Asian meal; or serve it as a main course.

Ingredients

2 chayotes, about ¾ pound each, peeled (see Preparation), halved
1 tablespoon peanut oil
½

Australian
Americas
Oceania
Asia
Australia
Indonesia
Mexico
India
United States
New Zealand
French West Indies
Florida
Side dish
Main course
Louisiana
Central America
South East Asia
North Africa

Method

Place chayotes in skillet or saucepan of boiling salted water to just cover. Simmer until barely tender, about 10-15 minutes. Cool slightly. With melon-ball cutter (or teaspoon) scoop out flesh and soft seed, leaving a ¼-inch shell. Chop pulp and seed.
Heat oil in skillet; stir in scallions, ginger, and pork; stir and break up mixture over moderate heat until p