Advertisement
Ginger Chayote
- Serves
4
- Difficulty
Easy
Published 2015
Chayote, cho-chos, or chrlstophines look a bit like pears and have a subtle flavor, between a melon and a cucumber, with a crisp texture. You’ll find them in ethnic stores and they are one of the more popular Caribbean vegetables, but they are also used in Asian and Mexican cooking.
Ingredients
2 2 to 3 Tbsp 2 -in
Method
Parboil the chayote slices for 5 minutes in boiling, salted water, then drain. Heat the coconut oil in a heavy-bottomed skillet and fry the chayote slices with the ginger, garlic and thyme. Add the scallions with the pear, if using, and season with salt.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe