Stir fry Chayote and Carrot. There's a hint of natural sweetness from each of these vegetables and lots of crunch! In a heated wok, add oil and then ginger and salt. Add wine and stir, then add snow peas and stock.
Cover with lid and then remove as soon as it starts to boil to avoid overcooking the vegetables.
Add chayote and black fungus strips.
Add vermicelli and allow the noodles to soak up the sauce.
You can cook Stir fry Chayote and Carrot using 6 ingredients and 3 steps. Here is how you cook it.
Ingredients of Stir fry Chayote and Carrot
- You need 1 pc of chayote.
- You need 1 of carrot.
- You need Slices of garlic, ginger, shallot.
- It's Half of bowl minced pork.
- You need of Chicken powder.
- It's of Black pepper.
Continue to stir and fry for another minute. Chayote can be made into any type of dish, raw, cooked, peeled or unpeeled. From side to salad, curry to stir fry, bake, roast, steam, boil, etc. this fruit/squash is eaten throughout the world, from Latin America, Asia, and now the USA too. Bring a large pot of lightly salted water to a boil.
Stir fry Chayote and Carrot instructions
- Wash and peel the skin of chayote and carrot. Then slice them into strips.
- Marinate mince pork with soy sauce and flour for 30 mins.
- Heat wok stir fry ginger shallots and garlic then add pork cooked until meat changes color. Then drop in vege, add a little water and chicken powder. Mix it and cover until done.
Transfer broccoli to a bowl of ice water using a slotted spoon and immerse for several minutes to stop the cooking process. Chayote is know as Chow Chow or Bengaluru Kathirikkai in tamil language. This pear shaped vegetable is low in calories and rich in nutrition. We commonly use this vegetable in sambar and other curries. Today I have made a simple chayote and carrot stir fry which can be served with rice or roti.
