Here’s a new take on a chayote dish.
On its own, chayote tends to be on the bland side. So, it’s best combined with bold flavors. Shiitake mushrooms provide a smoky and earthy side to this preparation. While the watercress, adds that great leafy vegetable component to this course.
1/4 cup rice wine
1/4 cup hot water
3 to 4 dried shiitake mushrooms
1 tablespoon olive oil
2 cloves garlic, chopped
1 green onion (scallion), chopped
1 chayote, cubed
1/4 pound fresh shiitake mushrooms, stems removed
1 tablespoon soy sauce
1 teaspoon fish sauce
1/4 teaspoon ground black pepper
2 bunches watercress, rinsed w/ woody stems removed
1 lime, sliced into wedges
1. Mix the rice wine and hot water in a bowl. Soak the dried mushrooms in the liquid for 15 minutes until tender. Remove the mushrooms, squeezing excess liquid back into the bowl. Remove the woody stems with scissors or a sharp knife. Slice the mushroom caps thinly and set aside. Reserve the soaking liquid.
2. Heat the olive oil in a medium saute pan (2 to 3 quarts/liters) over medium heat. Add the garlic and green onion (scallion) to the pan. Cook and stir for 15 seconds being careful not to burn the garlic.
3. Add the cubed chayote, the mushroom soaking liquid, the reconstituted mushrooms, fresh mushrooms, soy sauce, fish sauce, and pepper. Cover and cook for 7 to 10 minutes until the chayote is tender.
4. Toss in the watercress and return the cover to the pan, allowing the watercress to steam for 1 minute.
5. Pour the vegetables onto a serving platter and garnish with lime wedges. Serve hot.