“Chayote is one of my favorite vegetables.
I remember having a backyard full of chayote vines during the spring and summer seasons. They seem to just grow wild all the way over to the next door neighbor’s concrete wall.
Come harvest time, I would fill up buckets full of bright green vegetable pears and would end up peddling most of them to the Oriental grocery stores.
That was a special time. When having a garden of fresh vegetables was still possible..compared to living in east coast.”
6 pieces of chayote, peeled & cubed
1 pound shrimps, shelled & deveined
4 pieces Chinese sausages, sliced diagonally to 1/4″ thick slices
3 cloves garlic, minced
1 small onion, sliced
1 large tomato, diced
1 teaspoon salt
1 teaspoon black pepper
1 chicken bouillon cube
1/2 cup water
1 1/2 teaspoon cooking oil
1. Heat oil in a large pot. Saute the Chinese sausages until slightly browned. Add the onions and garlic, cook for 1 minute. Then the tomatoes, cook for another minute.
2. Add the salt, black pepper and chicken bouillon cubes (dissolved in 1/2 cup water).
3. Follow with the chayote cubes and cook until almost tender.
4. Put the shrimps last and cook until pink. This will prevent the shrimps from becoming rubbery. Takes about a minute. Turn off heat.