Ginisang Sayote (Sauteed Chayote)

It has been customary at home to have a vegetable dish to go with any (dry - fried/steamed) fish or meat dish in a meal. We were taught that vegetables are important so there's rarely a meal without them when we were growing up.

Sometimes, we would kid our lola (grandmother) how for her love of us apos (grandkids) she'd include a lot of meat in the vegetable side-dish that it almost looks good enough to be the main meal. We got so used to her style of cooking that now that I am already the one doing the cooking for my family...well, I also put a lot of meat in my veggie dishes turning it to a one-pot meal. Teehee! Ahh...I love my lola so much!

Ginisang Sayote (Sauteed Chayote)

Ingredients:

2-3pcs of sayote, cut into cubes or small wedges

1 large carrot, cubed

1/4kg ground pork 

**you can use shrimps also if you want to =)

1pc onion, minced

4 cloves garlic, minced

2pcs tomatoes, minced

1 small pack of seasoning granules *optional

2T fish sauce

salt and ground black pepper, to taste

2cups water

oil or butter, for sauteeing

How to do it:

Saute the onion, garlic and tomatoes.

Add the pork. Skim off the excess oil if possible.

Add the sayote and carrots, stir-frying for about 2-3minutes.

Sprinkle the seasoning granules, if using. 

Pour the water and simmer until the vegetables are crisp but tender.

Season with salt, ground black pepper and fish sauce.

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Xoxo,