Chayote Mushroom Stir-fry
This mellow chayote mushroom stir-fry makes a great Korean side dish or serve as a vegetarian or vegan meal with a bowl of rice.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 chayote
- 5-6 fresh shiitake mushroom or oyster mushroom (sliced)
- 1 tsp salt (plus more)
- 1 tbsp oil
- 1 fresh red chili
- 1 clove garlic (minced)
- 2 tbsp water
- 2 tsp Korean soup soy sauce (gukganjang)
- 2 green onion (chopped)
- 2 tsp toasted sesame seeds
Instructions
- 1
Peel chayote using a potato peeler. Slice thinly around the pit. Cut slices into thin matchsticks. Sprinkle 1 teaspoon salt over chayote and rub them very well. Rinse out and set aside.
- 2
Heat oil in a skillet over medium heat. Add red chili and garlic and cook until fragrant.
- 3
Add the chayote and a pinch of salt; cook for 2-3 minutes until chayote gets somewhat soft.
- 4
Add the mushroom and stir. Add water to create the steam and continue to stir.
- 5
Drizzle Korean soy sauce for soup and green onion; toss well. Season with more salt according to your taste.
- 6
Lastly sprinkle the toasted sesame seeds and serve warm or at room temperature.