The chayote leaves were the first thing that needed to be cooked from my Phat Beets Box, as some leaves had started to go off.
Luckily it is quick and easy to cook. I just washed it, pulled off the leaves from the stems, and chopped the stems in to bite sized pieces. Any ends of stems that didn’t yield easily to my knife were composted, but most were easy to cut through.
1 large bunch squash leaves
2 thin slices ginger
1 T oil
2 T pumpkin seeds
2 T Shaoxing wine
2 tsp oyster sauce
In the interest of keeping it simple, I chopped one shallot, two thin slices of ginger, and 1/2 a jalapeño (also from the CSA) and sauteé in oil until fragrant. Add chayote stems, add lid to pot, and let cook 2 minutes. Add leaves, a dash of Shaoxing wine (or water), replace lid, and cook another 4 minutes or so. If stems seem tender, add a dash of oyster sauce and stir. I added some pumpkin seeds at the end for crunch and nutrition, and ate the dish for breakfast with an egg, and my favorite hot sauce for eggs, homemade from Naomi Duguid’s Burma. I can’t recommend it enough–it keeps well in the refrigerator.