Chayote and Red Pepper Stir-Fried
Choco Or Chowchow and Red Pepper Stir Fry
Mamta Gupta
Chayote is known as often vegetable pear because of its shape. It is mildly nutty in flavour with a light green skin. Sometimes, it can be dark skinned too, when it looks like an avocado pear. It belongs to the squash family, it grows on a vine. On a trip to Costa Rica in 2007, we were served this delicious vegetable in many forms. All of us loved its juicy texture, in whatever combinations it was cooked in. It is widely available in UK, look in Asian/African grocers and some supermarkets. Keep the amount of spices to a minimum, in order not to overwhelm the gentle flavour of this vegetable.
Serves 4
Ingredients
2 Chayote pears
2 red peppers. I used a jar of grilled peppers in oil from the store LIDL). you can roast your own. See end of recipe)
One medium onion, peeled and slice
1-2 cloves of garlic, sliced
1 tbsp. olive oil
1 tbsp. butter (use oil for vegans)
1/2 cup tinned/chopped tomatoes
1 tsp. salt, adjust to taste (I used rock salt)
1/2 tsp. freshly ground black pepper
1/2 tsp. chilli flakes
1/2 tsp. fresh nutmeg
1/2 tsp. dry oregano (herb)
Instructions
Cut each chayote into half and peel. It is easier to peel when halved. It can be cooked unpeeled, but I prefer it peeled.
Cut into quarters (this makes removing the soft pip/stone easier). Remove pip. Now slice into wedges. Keep aside.
Heat oil and butter together in a wok or pan.
Add onion and garlic, fry until soft.
Add chayote, salt, black pepper, chilli, nutmeg, oregano. Stir fry for a minute, cook covered on low-medium heat, until chayote are tender but not mushy.
Add grilled/roasted red pepper and tomatoes. Stir fry on high for a minute.
Transfer to a serving bowl.
Sprinkle cheese on top. Grill just before serving, until cheese is melted and slightly browned.
