Stir fried Chayote, Carot with Pork-Susu, Carot xao Thit Heo

Vietnamese food
    Do you know one of my nicknames is Ms. Chayote? This is one of my favorite vegetable.  After a few times waiting at the check’s out station for its name searching. I knew that it was not well known here. One time I decided carried the cover with its name on it, somehow it was misplaced and could not be found.  After waiting for name searching again, we found it underneath of the other items.  The clerk smiled and he said I would call you Ms Chayote, so he could remember this name.     
     I choose this one because it is a little bit tricky prep step.  If they have tough skin need  to peel them off, you can leave the skin on if it is soft( test by poking the nail tip to the skin) and julienned by knife or mandolin.

 Peeler is handy but any knife will get the job done, start from the smaller end.

They will product a slimming juice, need to immer  into the water right away,

 Cut 1 slice on the side help it standing up.

 Keep the seed in the center but discard the thick fiber seed’s cover.

Congrat You graduated prep step.
      Marinaded pork.
           1/2 lb pork about 1 cup, sliced thin trips (chicken,  beef, shrimp, tofu, mushroom, etc  is ok too)
            1/2 Tbs fish sauce
           1/2 tsp granulate sugar
           1/4 tsp ground black pepper,
           Mix all of them together, set aside then prep veggie.
           2 Chayotes, julienned
           2 carrots, julienned
          1 scalion, sliced
          1 clove of garlic, minced
          1 shallot, minced
          A small bunch of cilantro, chopped
         1/2 Tbs fish sauce
         1/4 tsp ground black pepper
         2 Tbs cooking oil
      Heat oil over medium high heat, add shallot, and garlic. Stir until garlic starts smelling and gold brown.  
Add pork, stir occasionally about 3 -4 minutes. 
Add carrot stir about 1-2 minutes.
Add chayote, fish sauce and black pepper,
Then continue stirring  until it looks wilt but still slight crunchy, taste and adjust, turn off the heat.  Chayote can be eaten raw so just taste the doneness as you like. I
Add cilantro and scallion, mix well and serve with cooked rice, and nuoc mam cham (optional/ in Com Tam Bi post) 
    High heat and less stirring produces less liquid
    If too dry lower the heat to medium and add a little bit of water
    May use ground white pepper, look prettier
    May have more meat or no meat;  less or more veggie.

    May stir fry meat and veggie separately and mix them up at the end.

Comments on Facebook