Su Su Xao Tom Kho / Stir Fried Chayote with Dried Shrimp
Su Su Xao Tom Kho is one of those quiet dishes that never tries to steal the spotlight, yet always earns its place on the table. Growing up, this was the kind of vegetable dish my mom would prepare as part of a larger com gia dinh or Vietnamese family meal, meals that consisted of
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 Chayote
- 1/3 cup Dried Shrimp
- 1 tbsp Garlic, Minced
- 1 tbsp Oil
- 1 tbsp Oyster Sauce
- Salt and Pepper to taste
Instructions
- 1
Prep the Ingredients:
- 2
Soak dried shrimp in room temperature water for 5 to 10 minutes. Drain well and set aside
- 3
Prep the su su by peeling it, removing the seeds if desired, and slicing thinly or julienning it. Finely mince the garlic and chop green onions for garnish
- 4
Cook the Su Su:
- 5
Heat a pan over medium-high heat with a splash of oil. Add the minced garlic and sauté for about 1 minute, until fragrant. Add the rehydrated dried shrimp and cook for another minute to release their flavor
- 6
Add the sliced chayote and season with oyster sauce. Stir-fry for about 2 minutes, until just tender but still crisp. Season with salt and black pepper to taste
- 7
Serve:
- 8
Transfer to a plate and garnish with green onions and freshly ground black pepper. Serve hot as part of a Vietnamese family meal. Enjoy!