Carrot and chayote, both has nice sweet taste to them that just delicious. These two pair nicely together because, first of all, one is orange and the other is light green. I like when my food have nice contrasting colors. Second of all, they need almost the same amount of time to cook, so they can go into the wok at the same time.
We love this recipe in our home. My two-year-old boy like this too! Cause as I said, it is colorful, fun, and have sweet taste to it. I don’t always use shrimp cause peeling them is kinda time consuming, and that’s okay too. It still tastes nice.
Chayote(Sechium edule) is fairly easy to be found in Indonesia. It is a pear shaped vegetable, it has mild taste, and have soft texture when cooked. Apparently, it’s a type of squash.
So how do you cook a chayote. First you peel it. You can cook it without peeling only when the chayote is really young and small. Cause the bigger it is, the tougher the skin. If you got chayote bigger than your fist, better peel it, guys.. It secreted some sap when peeled. That’s normal. Wash your hand and the chayote after peeling.
Next, you cut the chayote in the middle. Do you see the pit in the picture above? Yeah, you should discard that pit. And then you can dice them.
So in this recipe, I use tempeh and some shrimp for additional nutrition value. And of course, it is eaten with nice warm rice. So filling, delicious, and nutritious.
I cut both carrot and chayote into cubes (approximately 1 cm x 1 cm). And I cut the tempeh into matchstick shape. Next, I shallow fried the tempeh to give it nice color and also better texture compared to if I cook the tempeh along with carrot and chayote. It’ll become soggy.
If you don’t have tempeh, and/or don’t want to use shrimp, it’s cool. Don’t use them, you’ll still have nice vegetable stir fry.
So, hopefully, if you never tried chayote before, this easy recipe will intrigue you to try them.