Midday Fix: Shrimp and chayote stir-fry

Charles Phan




Chef Phan will be appearing at the National Restaurant Association Show, the industry's largest trade show - the show is closed to the public.



Shrimp and Chayote Stir-Fry

Chayote is a light greet pear-shaped fruit that is native to Mexico and Central America.  Widely used in Asian cooking, it is available at most Asian markets.  Give it a try – it’s terrific in a stir-fry.

Serves 4-6

1 medium chayote, about 9 ounces

½ cup plus 1 teaspoon canola oil

½ teaspoon cornstarch

½ teaspoon fish sauce

Kosher salt

6 medium shrimp, about 5 ounces, peeled, deveined and halved lengthwise

½ teaspoon minced garlic

1 T rice wine, such as michiu or sake

Ground black pepper


Using a vegetable peeler, peel the chayote.  Cut as you would a mango, by slicing the two meaty ends off and discarding the center seed.  Julienne the chayote flesh.  Bring a pot of salted water to a boil over high heat and blanch the chayote for about 4 minutes.  Drain and set aside.

In a small bowl, combine 1 teaspoon of the oil, the cornstarch, ¼ teaspoon of the fish sauce and a pinch of salt.  Stir together and add the shrimp.  Let marinate for at least 10 minutes and up to 30 minutes.

Heat a wok over high heat until a drop of water evaporates on contact.  Add the remaining ½ cup of oil and heat until shimmering.  Add the shrimp and quickly stir-fry, about 30 seconds.  Using a slotted spoon, scoop out the shrimp and discard most of the oil, leaving about 1 tablespoon in the wok.  Add the garlic, blanched chayote, rice wine, and the remaining ¼ teaspoon fish sauce.  Add pepper to taste.  Serve warm.