Ginisang Sayote: Sautéed Chayote
Chayote slices are sautéed with garlic, onion and a little pork or shrimp until tender and lightly sweet. It is a humble, quick vegetable dish.
About Ginisang Sayote
Ginisang sayote is chayote sautéed with garlic, onion and tomato, sometimes with ground pork or shrimp. The chayote turns tender and lightly sweet, and the dish comes together in minutes. It is a simple everyday vegetable dish.
Ginisang sayote is an easy way to use chayote, a mild squash that is plentiful in the Philippines. The slices turn tender and slightly sweet when sautéed with garlic, onion and tomato. It is a good side for fried fish or grilled meat.
Ingredient notes
- Chayote: peeled and sliced thin.
- Garlic, onion and tomato: the sautéed base.
- Shrimp or ground pork: optional protein.
Tips for the best Ginisang Sayote
- Peel the chayote under running water. To avoid sap.
- Slice thin. So it cooks quickly.
- Cook briefly. It should stay slightly crisp.
- Season at the end. With fish sauce.
What to serve with Ginisang Sayote
Serve with steamed rice.
Variations and substitutions
- With shrimp: add shrimp.
- Vegetarian: omit the meat.
- With carrots: add carrots.
- Creamy: add coconut milk.
Storing and reheating
Refrigerate for up to 2 days. The chayote softens on reheating.
Frequently asked questions
Why is chayote slimy?
It releases sap; rinse after peeling.
Can I eat the skin?
Peel it for a tender dish.
Can I eat chayote skin?
Peel it for this dish so it is tender.
Can I add other vegetables?
Carrots and green beans are common additions.
