Ginisang Sayote
A simple yet satisfying Filipino stir-fry made with chayote, aromatics, and optional ground meat, perfect for a quick and healthy meal.
Servings: 4 servings
Calories: 180kcal
Ingredients
Main Ingredients
- 2 pieces sayote (chayote) Peeled and sliced into sticks or half-moons
- 1 cup ground pork or beef Optional ingredient, can be omitted for a vegetarian version
- 2 tablespoons cooking oil For sautéing
- 3 cloves garlic Minced
- 1 medium onion Chopped
- 1 medium tomato Chopped, optional
- 2 tablespoons fish sauce (patis) For seasoning, can be replaced with salt
- to taste salt and pepper For additional seasoning
- 1 egg beaten, optional Add near the end for extra bulk
Instructions
Preparation
- Peel the sayote while holding it with a towel to prevent slipping. Slice off the ends and halve it under running water to wash off sticky juice.
- Scoop out the white pit in the center and cut the flesh into thin sticks or half-moons.
- Rinse the slices and avoid letting them sit too long to prevent browning.
Cooking
- Heat oil in a pan over medium heat. Add minced garlic and sauté until golden.
- Add chopped onion and cook until softened. If using, incorporate chopped tomatoes and stir until they soften.
- If using ground meat, add it to the pan and brown it before adding the sayote.
- Add the sliced sayote and mix well to coat with aromatics.
- Season with fish sauce, salt, and pepper. Add a splash of water if it sticks.
- Cover and steam for about 5 minutes until the sayote is crisp-tender. Optionally, stir in a beaten egg near the end.
Serving
- Serve the ginisang sayote with steamed white rice. Optionally top with a fried egg.
- Leftovers can be added to hot soup or used as a filling in tortillas.
Notes
Use variations like adding carrots or bell peppers for extra nutrition. Dish reheats well for meal prep.