Sauteed Chayote (Ginisang Sayote)


This is one of those dishes that doesn’t look appetizing but give it a chance, taste it and you will like it. I promise.  It’s one of my favorite meat and veggie dishes. Chayote or Sayote in Filipino (tagalog) is an odd looking vegetable, shape like a distorted pear. My mom taught me how to prep this veggie for cooking. You first have to cut a little of the top off then rub that cut part against the remaining bigger part until the sap comes out. I forgot the reason why this step is necessary so I tried, out of curiosity and laziness  to just peel and slice the chayote after washing it. It tastes the same, looks the same, so no harm done there, but it saves me time in the kitchen! 🙂

Here’s the recipe for this simple dish, we normally pair this with fried fish or grilled meat.

Happy Cooking!

Sauteed Chayote (Ginisang Sayote)
Recipe type: Filipino dish
  • 3 cloves garlic, minced
  • 1 medium red onion, minced
  • 3-4 small tomatoes, diced
  • 120 grams ground pork
  • 2 medium chayote (sayote), peeled and sliced thinly
  • fish sauce to taste (optional)
  • salt and ground black pepper to taste
  1. Heat a pan over medium high heat. Add about a tablespoon of cooking oil. When oil is hot, add garlic, onion , saute for about a minute then add the ground pork. Cook until pork is browned then add diced tomatoes. Cook for about 5 minutes or until tomatoes are wilted. Season with fish sauce and or salt and ground black pepper according to your taste. Add 1 cup water and bring to a boil, lower heat and let it simmer until liquid is greatly reduced or almost gone, then add sliced chayote then add ½ 3/4 cup water, bring to a boil again and let cook until chayote is tender and liquid is reduced. Taste and adjust seasoning as necessary. Turn off's done.
  2. Serve with steamed rice and pair it with fried or grilled fish or meat.



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