Chayote Squash and Egg Stir Fry (Su Su Xào Trứng)

Chayote Squash and Egg Stir Fry (Su Su Xào Trứng)

from bunbobae.com
30 min

Crisp, refreshing chayote squash is combined with scrambled egg for a quick and easy side dish or vegetarian main along with some rice.

Ingredients

  • 2 chayote squashes
  • 3 eggs
  • 1 shallot (minced)
  • 2 cloves garlic (minced)
  • 2 tbsp fish sauce (divided)
  • salt and black pepper (to taste)
  • 2 tbsp cooking oil (divided)

Directions

  1. 1

    Use a vegetable peeler or paring knife to peel the skin off of the squash. Slice the chayote squash into thin matchsticks, about ¼ inch thick.

  2. 2

    Season the eggs with 1 tbsp of the fish sauce and beat them lightly with a fork.

  3. 3

    Heat 1 tbsp of oil in a pan on medium heat and scramble the eggs until they're just set. Remove them from the pan and set them aside.

  4. 4

    Add another tbsp of oil to the pan and sauté the garlic and shallots until the garlic has browned and softened.

  5. 5

    Add the chopped chayote to the shallots and season with salt, pepper and a second tbsp of fish sauce. Fry the chayote until it is fork-tender. You want it to be soft but not mushy.

  6. 6

    Add the scrambled egg back into the chayote squash and break it up. Stir the egg and squash together to combine. Don't overmix it, as you still want big chunks of egg.