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Chinese Stir Fried Chayote Recipe
5 from 6 votes
Servings: 2
Author: Lisa Lin

Chinese Stir-Fried Chayote Recipe

This stir-fried chayote is a great side dish for dinners. You can easily double the recipe if you are cooking for more people. See note 3 for a vegan option.
Prep Time10 mins
Cook Time12 mins
Resting Time30 mins
Total Time52 mins


  • 24 grams dried shrimp (2 tablespoons)
  • 600 grams chayote (21 ounces)
  • 1 1/2 tablespoons canola, vegetable, or almond oil
  • 35 grams shallots or onions , sliced (1/3 cup)
  • 2 cloves garlic, smashed
  • a few slices of ginger
  • 1 1/4 cups water (300ml), (see note 1)
  • 1/2 teaspoon kosher salt, add more to taste
  • 1/4 teaspoon chicken bouillon powder (optional), (see note 2)


  • sliced scallions
  • toasted sesame seeds


  • Rinse the dried shrimp and soak them in water for 30 minutes. Once soaked, drain the water.
  • Using a vegetable peeler, peel the skin off the chayote. If your chayote has ridges on the sides, you may need to use a paring knife to cut off the skin from the ridges.
  • Slice off the top of the chayote. Place the cut side down and slice the chayote in half. Slice off any skin that’s still stuck to the bottom ridges of the chayote. Dig out the seed with a knife or spoon.
  • Slice each half of the chayote lengthwise, so that you now have 4 sections. Slice each section into 1/4 to 1/2-inch slices. Give the chayote slices a quick rinse and drain them.
  • In a wok (or a sauté pan), heat the oil over medium-high heat. Add the shallots, garlic, ginger, and dried shrimp. Cook for 1 to 2 minutes. Then, add the chayote.
  • Add the water (or broth), salt, and chicken bouillon powder, if using. Stir everything together.
  • Cover the wok with a lid and continue cooking the chayote for 7 to 8 minutes, until the chayote is fork tender. I like to bite into a slice to make sure the texture is to my liking. I want them soft but still a bit firm (i.e., not completely mushy). Be careful if you do this as the chayote is very hot. Taste the broth and add more salt, if necessary.
  • Transfer the chayote to a serving bowl. Garnish with sliced scallions and sesame seeds.
  • Serve with jasmine rice, brown rice, or any of my rice dishes or noodle dishes.



  1. I often like to add more water when cooking chayote so that I can eat the broth like soup. I usually add a bit more salt when I do this. You can also use chicken or vegetable broth instead of water.
  2. Chicken bouillon powder is packed with umami flavor. That’s why I like adding it to chayote. Knorr or Lee Kum Kee are brands that I use.
  3. Vegan Option: You can sauté the chayote with a few diced shiitake mushrooms. I highly recommend using vegetable broth instead of water for more flavor. You may need to adjust the levels of additional salt, depending on the broth you’re using. For more umami flavor, you can add a few teaspoons of mushroom powder (like ground shiitake or porcini mushrooms).


Serving: 1serving | Calories: 135kcal | Carbohydrates: 20.3g | Protein: 7.3g | Fat: 4.6g | Saturated Fat: 0.6g | Cholesterol: 19mg | Sodium: 337mg | Fiber: 6.8g | Sugar: 7.4g
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