Recipe for Chayote Salad with Five-Spice Marinated Tofu
Black fungus is very high in iron. Those who do not enjoy offals such as chicken liver or pork liver should try to incorporate black fungus in the diet as a source of iron - to help nourish the blood, and especially when you are on a vegetarian diet.
Stir-Fry Chayote with Fresh Black Fungus
Ingredients: Chayote, peeled and thinly sliced; fresh black fungus, rinsed and sliced; salt and white pepper to taste, drizzle of sesame oil, 2-3 slices of ginger
Directions: Heat some oil in a pan. Add ginger and fry till fragrant. Add the chayote slices and fry briskly. Then add the black fungus, fry and mix well with the chayote. Add 1-2 tbsp of water and allow to simmer at low-medium heat till chayote slightly softens. Salt and white pepper to taste and drizzle of sesame oil before serving.
There are many ways what you can do with chayote. I have done one salad previously and two stir-fries including this one which is going to Dhanggits Kitchen who is hosting Weekend Herb Blogging this week. What else?
Tag: chayote, black fungus
Alamak I've thrown away the Chayote many times after offering at the altar!
ReplyDeleteLooks like the one still on my altar will be cooked this time! :)
I always love sauteed chayote but I've never thought black fungus and chayote would go well together.
ReplyDeleteI love chayote and I always cook it with garlic and salt for taste. Will try this one day, thanks for sharing!
ReplyDeleteI never have chayote before! I saw it at the Asian market but this veggie is foreign to me.
ReplyDeleteI love chayote and this looks so healthy.
ReplyDeleteYUM!
ReplyDeleteI love chayote, especially the way it just soaks up any wonderful sauce you cook it with.
ReplyDeleteyou are using my favourite vegetable again, thank you!
ReplyDeletenot that i have tried this vege before! but it looks crunchy!
ReplyDeleteThis looks, simple, light and delicious. I have not tried chayote. Would love to try that.
ReplyDeleteI've never eaten chayote before. I keep seeing it at the supermarket, but I wasn't sure what it was or how to cook it. I think I'll buy some the next time I'm at the store so that I can try out one of your recipes!
ReplyDeleteElaine, the offerings at the altar is so exotic ah! I thought usually just oranges, apples and pears?
ReplyDeleteWhat an unusual combination... usually I only make Sambal Goreng Labu Siam (a type of red curry-like dish) or Sayur Lodeh (coconut based stew).
ReplyDeleteI love chayote but it's so hard to find here. When I do find it, I like to cook it with scrambled eggs and some hot sauce, for breakfast!
ReplyDeleteI love chayote and I love black fungus, I just never thought of them together until now. Thanks for the brilliant idea. Love it!
ReplyDeleteI really like chayote and it is a recent discovery - I made chayote pork ribs soup which is really sweet. I like the look of your stir fry version :)
ReplyDeleteI've seen Chayote, although I haven't cooked with it much.
ReplyDeleteAnd I never even considered using Chayote in a salad, until now. Beautiful colors and textures in your salad and the stir-fry looks just as delicious!
That's a nice combination!
ReplyDelete