Ginisang Sayote (Sauteed Chayote)

Ingredients

• 2 medium Chayote squash
• about 225 g Shrimp
• 3 cloves Garlic
• 1 small Onion
• 1 tbsp Fish sauce
• 1/4 cup Water
• 1 tbsp Vegetable oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the 2 medium chayote squash by peeling them and then slicing them into thin strips, about 0.635 cm thick.
2. 2Place a 25.4 cm skillet over medium-high heat (190.6°C / 190°C). Add the 1 tablespoon of vegetable oil.
3. 3Once the oil is shimmering, add the 3 cloves of minced garlic and the 1 small chopped onion. Sauté for 1 to 2 minutes, until the garlic is fragrant and the onion is translucent. Do not let the garlic burn.
4. 4Add the about 225 g of shrimp to the skillet. Cook for 2 to 3 minutes, stirring occasionally, until the shrimp turn pink and opaque. The internal temperature should reach 63°C.
5. 5Add the prepared chayote squash strips and the 1 tablespoon of fish sauce to the skillet. Stir everything together to coat the chayote.
6. 6Pour in the 1/4 cup of water. Bring the mixture to a simmer, then cover the skillet with a lid. Reduce the heat to medium-low (148.9°C / 150°C) and cook for 10 to 15 minutes, or until the chayote is tender when pierced with a fork. Stir once halfway through the cooking time.
7. 7Serve the Ginisang Sayote hot, ideally over steamed rice.

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