Chayote Shoots with Sesame Tahini Sauce Dressing

Chanced upon lovely bunches of chayote shoots (what a rare find!) at the local farmer's market and decided to make Chayote Shoots Salad. In the like of Edible Chrysanthemum Shungiku Salad, Spiced Edible Chrysanthemum Shungiku and Celery Tofu Salad, these vegetables are given a quick blanch, cooled, then served with a simple dressing of extra-virgin olive oil and vinegar mix; or for Asian greens e.g. Edible Chrysanthemum/Shungiku (also known as Tung Hao in Mandarin) a drop (or two) of sesame oil and pinches of ground white pepper occasionally does the trick.

Depending on its consistency, tahini - made from ground sesame seeds, also works well as dressing (e.g. Okra with Tahini Dressing) for almost all kinds of vegetables including Chayote Shoots Salad.

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Chayote with Woodear Mushrooms 佛手瓜拌麻油黑木耳

The hot summer days usually spearhead me to do the minimal, especially in the kitchen. Moreover, a vegetable salad (e.g. Gado Gado, Broccoli Mushroom Salad) is easier and more comforting on the stomach when one loses appetite in the scorching heat. It might be a salad in name but in my kitchen, salad does not always mean raw vegetables tossed in a bowl finished off with a dressing.

Look at the recipe, how it is prepared - you might want to classify it a stir-fry or saute?


Did I say preparing vegetable julienne (e.g Zucchini Noodles "Zoodles" with Mushrooms) became a breeze ever since I got hold of this simply nifty gadget - the vegetable peeler.

You can choose to blanch the chayote and carrots altogether, however carrots are better off when sauteed in a little oil as the beta-carotene will be better absorbed in the body.

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Fennel Garbanzo Beans/ Chickpeas 茴香鹰嘴豆

[Updated Feb 2020]: Winter is a great time for fennel, especially in any cold-weather soups or stews. I made Fennel Chickpeas Stew again this winter, and the leftovers chickpeas is also great as plant-based protein when building these plant-powered veggie/ grain bowls.

Veggie Bowl with Steamed Broccoli with Garlic, Roasted Potatoes, Chickpea Fennel Stew, Egg

Fennel is profoundly hard to describe when it comes to its taste. The seeds, bulbs, and fronds - each is unique and therefore depending on how you use and cook it, the flavors can be often complex, layered, nuanced.

Razor-thin fennel bulb used raw in salads lends anise flavors and sharpness; while larger slices of the bulb cooked slowly in a braise or stew - with time mellowing the licorice flavors as it melds down with sweetness in the stew - rounding and balancing a savory dish superbly well. Fennel can be indeed versatile if you know how to use it e.g. using it in a meat braise or stew (try Braised Quail with Fennel and Tomatoes) to cut though richness; or roasting with fish or in a seafood bouillabaisse-like dish to balance the brininess; or a homey Fennel Egg Scramble.

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Chayote Bell Peppers Stir-Fry 佛手瓜清炒灯笼椒

Have you taken a closer look at chayote and realized that it resembles the form of two fists clasped together? Chayote is also known as 合掌瓜 or 佛手瓜, with the former literally meaning "the joining of fists or palms".

Chayote is high in potassium, low in sodium and a good source of other trace minerals. It is crisp and  tastes mildly sweet when consumed raw. Think of pears. Still, as a rather bland and light-tasting ingredient, it does not over-power other ingredients in a quick-stew or stir-fry.


If you are budget-conscious cook, then you should be doing stir-fry quite, or in fact, very regularly. Stir-fry is one of the best cooking methods to flexibly "wok" your ingredients in many versatile dishes thus very importantly, making sure each and every ingredient is used up in some way, stretching your grocery budget.

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Blanched Lettuce Stems, Chayote, Enoki Mushrooms

Except for the cucumbers (done "salad" style, raw), I cannot believe I blanched the entire dinner!


At the top, blanched lettuce stems ; at the bottom, blanched chayote; on the right, blanched enoki  mushrooms (adapted from Little Corner of Mine). These dishes are best served with rice porridge or congee, and it is a very light comforting meal to enjoy once in a while.

Blanched does not mean bland. With minimal cooking done on the vegetables, the dressing kept the appetizer/side dishes alive - toasted sesame oil and ground white pepper, pinch of salt for the blanched lettuce stems and chayote (also added some roasted nori seaweed to give it extra flavors); and organic light soy sauce and toasted sesame seeds for the enoki mushrooms.


As usually the case, the preparation - rinsing, and slicing takes the most time. But once mise en place, a pot of boiling water is all you need.

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Spicy Tofu and Chayote Stir-Fry 辣炒豆腐

When I stir-fry a dish that has tofu in it, I hardly make the effort to pan-fry the tofu prior to the stir-fry as it seems too troublesome for that extra step.


When I came across this Vegetarian Tofu Stir-Fry at TasteHongKong, it did not take me long to take on the dish as most importantly, the ingredients are also what's typically found in my fridge - celery and tofu. I adapted and done it without carrots, replacing with chayote instead.

Most importantly, I pan-fried the tofu!!!

The pan-fried and crisped up tofu with a hint of smokiness, amazingly giving the otherwise simple dish more depth in flavors and textures.

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Vegetarian Biryani with Chayote

Biryani is one of my favorite Indian foods (or Indian one-dish meals). In fact, I have cooked it many times - over the stove or in the rice-cooker. Typically, I tend to make this one-pot rice dish, vegetarian - then have the option of pairing it with other vegetarian (e.g. Aloo Gobi) or non-vegetarian dishes.


Other than adding bell peppers, carrots, peas and mushrooms, I also added chayote to the vegetarian biryani this time. More vegetables.

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Cabbage Chayote Stir-Fry

Once in a while, we have those "clearing out the fridge" days. Before leaving for a short vacation. Too bored with what's in the fridge. A fridge in need of a makeover. To find new inspiration.

How often do you have THOSE days?

I made this by clearing out the cabbage and chayote in my fridge. It is not hard to guess why Cabbage and Chayote. They are relatively hardy vegetables that keep longer in the fridge, so naturally when it is clearing out time, there they are!

Food taste different with tomatoes. Food taste different when you add tomatoes first. Food taste different when you add tomatoes last. Sorry for my stupid talk. Sorry for my monologue.

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Chayote with Fresh Lily Bulbs (清炒佛手瓜鲜百合)

Since I am already familiar with using chayote in cooking, I explored another relatively new ingredient to pair with chayote today. I know it will not turn out disastrous as I already know the taste and texture of chayote. Fresh Lily Bulbs mark a close resemblance to...errr.... "finger nails" ...?

Can you find the finger nails I am talking about?

Fresh lily bulbs have a natural hint of sweetness and according to Chinese medicinal perspective, have slightly "cold properties". When the weather is dry, lily bulbs can be used to relieve coughs, dry throats and to clear away "heat" in the body. They are also known to promote restful sleep, to treat insomnia and reduce heart palpitations.

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Chayote (Chokos) Tomatoes Quick Stew

I'm a dead pig. My infatuation. Tomatoes.


Okra with Tomatoes. Bitter Melon with Tomatoes. Brisling Sardines with Tomatoes. Cabbage with Tomatoes. And now...Chokos (Chayote) with Tomatoes.

When the word "Umami" became a hype these few years, tomatoes became a topic of the town as they are tied to ketchup which many claimed to taste "Umami" - kinda addictive with savory deliciousness. I do not like ketchup (or probably, should I say, not my kitchen or dining habit to have it?) but extremely so love tomatoes. That is why many Indian curries and dishes taste so good. They've got tomatoes. And that is why I enjoy Indian food.

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Chayote (Chokos), Cabbage with Willow Mushrooms

I said TWO renditions. I re-constructed a new dish a week later, using the same three ingredients without any "guilty" egg this time. No more egg-drop soup, not even stoup. Since I really like the flavors combination of the first rendition, back to comfy-fry spelled deliciousness ...TAKE TWO! *ka cha*


Thanks to some of my readers in the Chayote (Chokos) post that I learn more about chayote (chokos). I did not know chayote (chokos) is often used in the Philippines. I need to find out how chayote (chokos) is used as an ingredient in Filipino dishes (cuisine). In this dish, I found that Chayote (Chokos) and Cabbage are perfectly suited for each other. You know how unconsciously you have that on hindsight. Yes. It's like you would not imagine frying Cabbage and Okra, served in the same plate. But chayote and cabbage - yes, can be possibly married.

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Chayote (Chokos) Egg-Drop Soup

I have two renditions of chayote coming up. It is not my first time with chayote (Note: Just like cabbage, I also keep hardy chayote (chokos) in my fridge as part of my 1 week of vegetables supply). But I wanted to do something else other than stir-fry. Chayote (Chokos) Egg-Drop Soup came to my mind as a result of the weird quantity of egg left in the fridge. ONE.

It was my first time making Chayote (Chokos) Egg-Drop Soup. However, I was over greedy - added too much vegetables (chayote, cabbage) in my soup and ended up in a stew-like soup. It does not have a lot of liquid (due to relatively more solid ingredients) to be a soupy soup AND does not have classic-stew-like (thick) consistency. ANYWAY, I could have jolly well added more stock or water to correct the mistake but that bowl was already quite a huge portion of food for two servings and if I have added more water or stock: it would have become a 4-serving soup (too much liquid!) and the taste might have been diluted (double whammy!).

Naturally, the soup was a half-flop due to the absence of egg-drop consistency which is supposed to be smooth and silky-like-texture of egg-drop. Fortunately, the other half-success was: I managed to create something quite delicious...

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Stir-Fry Chayote with Fresh Black Fungus

There are many ways to cook Chayote. Other than making Chayote Salad with Five-Spice Marinated Tofu (佛手瓜拌香干), we can do a stir-fry with fresh black fungus.

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

Chayote Mushrooms King Trumpet - auspicious vegetarian

While most dinner tables will be laid with fish, shrimps (prawns), many other seafood and meat dishes (all "lucky foods") for Chinese New Year - vegetables should not be forgotten. This recipe is suitable if you want to whip up more vegetarian dishes this Chinese New Year. Chayote is also 寿瓜 (Shou Gua), literally meaning Longevity Gourd. Good symbolics for the Lunar New Year. Checked. And, that huge variety of mushrooms you can find in the market these days - vegetarians are in for a treat. A variety such as King Trumpet Mushrooms in which you can thinly slice the stems of the trumpet mushrooms and easily pass them off as baby abalone (鲍贝, Bao Bei) are great in stir-frys.

鲍贝 sound alike to 宝贝 meaning Precious. And Abalone is 鲍鱼 (Bao Yu in Mandarin) and translates to "Sure Surplus" or "A Guaranteed Abundance".  Good symbolics for the Lunar New Year. Checked. Checked. Checked. This Stir-Fry Chayote with King Trumpet Mushrooms, albeit simple, can be made into such an auspicious dish for vegetarians out there. I can call it 万寿包余 - "Longevity in Sure Abundance"! and hope everyone keeps their good health.

Stir-Fry Chayote with King Trumpet Mushrooms
Ingredients: Chayote, peeled and sliced into thin strips; trumpet mushrooms, cleaned and sliced stems and caps; 2 cloves garlic, minced; salt and white pepper to taste; drizzle of sesame oil.

Directions: Heat some sesame oil in a wok. Add garlic, then chayote and mushrooms and fry briskly. Add some water to allow mixture to simmer till chayote turns slightly tender. Add salt and white pepper to taste. Pairs well with steamed rice or a bowl of plain congee.

This dish featuring Chayote is good to go to Simona of Briciole, the host for Weekend Herb Blogging this week.

Another vegetarian keeper if you want a sexy and luxurious-looking dish is this Braised Spinach Tofu with Mushrooms Medley - restaurant inspiration yet homemade!



Tag: chayote, mushrooms

Chayote Salad - Squash, Buddha's Palms (Hands), Longevity Gourd - so many names

Other than kale, another vegetable/plant or fruit which I have discovered recently is Chayote. In Chinese, they are called 佛手瓜 (pronounced Fuo Zhang Gua) which literally translates to Buddha's Palms (Hands); or 合掌瓜 (He Zhang Gua), literally meaning Clenched Palms(Fists); or 寿瓜 (Shou Gua), literally meaning Longevity Gourd. Wow, this vegetable of the gourd family has so many good, meaningful names to it - IT MUST BE one good of a vegetable. Tightly close your palm now, does it look like this?

The texture of chayote is lightly crisp and crunchy - similiar to asian pear or cucumber. This vegetable can be eaten raw as a fruit, or cooked in many ways. Naturally refreshing and subtly sweet, chayote is best cooked , simply. Salads, stir-fries, soups - ways without interfering with the natural sweet flavors.

Chayote is also relatively high (higher compared to most vegetables) in potassium and phosphorus - these are trace minerals essential to normal body functions. You need potassium to balance the pH of your body, muscle growth and healthy nervous system and brain function.


Chayote Salad with Five-Spice Marinated Tofu (佛手瓜拌香干)
Ingredients: 1 chayote, peeled, thinly sliced or shredded; 1 cup shredded carrots; half block of five-spice marinated tofu, thinly sliced; pinch of salt; 1/4-1/2 tsp white pepper; 1/2 tsp of sesame oil

Directions: Blanched the chayote and carrots, set aside. In a deep bowl, toss the shredded chayote, carrots and tofu with sesame oil, salt and white pepper. Serve with warm congee or steamed rice.

This goes to Haalo of Cook Almost Anything for this week's Weekend Herb Blogging.

Tag: chayote, gourd, salad, squash


Chayote Salad With Five-Spice Marinated Tofu (佛手瓜拌香干)