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Chayote, Vegetable Pears, or trái xu (as they are commonly referred to in Vietnamese) are fruits belonging to the gourd and melon families.  They look like pears, but slice like very soft cucumbers.  Traditionally in Vietnamese cuisine, they are served as a humble vegetable side dish to accompany meats and rice.  They can also be a main dish when cooked up with some shrimp or beef slices.  An inexpensive, comforting green “vegetable,” xu xào, or sautéed chayote, is similar at the table to American brussel sprouts.

When you peel the Chayote, do not be alarmed by the thin film of slime you may come across; It dissipates in cooking.  Though Chayote is naturally soft with a high moisture content, be careful not to overcook it (you still want to have a gentle snap).  Chayote is like a sponge and will soak up all the delicious chicken stock and fish flavors in this recipe during a very short amount of cooking time.

S A U T E E D   C H A Y O T E

Ingredients:
1 large Chayote fruit
3 stalks green onions, green parts
1 teaspoon cooking oil
1/4 cup chicken stock
2 dashes fish sauce

Instructions:
Wash Chayote.  Peel Chayote.  Halve it lengthwise, and cut out the spongy, white center.  Julienne the entire fruit until the cuts are just larger than matchstick fries.  Slicing at a diagonal, cut green onion stalks into thirds.

Heat oil in a small pot.  Add green onions and stir lightly until fragrant.  Add Chayote, chicken stock, and fish sauce.  Stir.

Cover pot, and let cook over medium-low heat for several minutes or until wilted with a slight snap.  Remove from heat immediately to prevent overcooking.

NOTE: For those who are more visually oriented, this recipe is illustrated in the photos below.

Wash Chayote.

Peel Chayote.

Halve it lengthwise.

Cut out the spongy, white center.

Julienne the entire fruit until the cuts are just larger than matchstick fries.  (Slicing at a diagonal, cut green onion stalks into thirds.)

Heat oil in a small pot.  Add green onions and stir lightly until fragrant.  Add Chayote, chicken stock, and fish sauce.  Stir.  (Cover pot, and let cook over medium-low heat for several minutes or until wilted with a slight snap.)

Remove from heat immediately to prevent overcooking.