Ginisang Sayote
Recipe GLPRc1d8d4a0b0f9d3
A light and savory Filipino sautéed chayote dish featuring tender shrimp, tomatoes, and aromatic garlic in an oyster sauce broth. This quick-cooking stir-fry is perfect as a side dish and comes together in under 40 minutes.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 tablespoon vegetable oil
1 small onion, peeled and chopped
2 cloves garlic, peeled and minced
1 tomato, diced
1/4 pound shrimp, peeled, deveined, and coarsely chopped
2 tablespoons oyster sauce
1 cup water
4 chayotes (sayote), peeled, cored, quartered, and sliced on the bias
Salt and pepper to taste
Directions
In a small bowl, whisk together the water and oyster sauce until well combined. Set aside.
Heat the oil in a wide skillet or pan over medium heat.
Add the chopped onion and minced garlic to the hot oil. Cook, stirring frequently, until the onion becomes translucent and garlic is fragrant, about 2 minutes.
Add the diced tomato and cook, pressing gently with the back of a spoon, until the tomato softens and releases its juices, about 3 minutes.
Add the chopped shrimp to the pan and cook, stirring regularly, until the shrimp just begins to turn pink, approximately 2 to 3 minutes.
Add the sliced chayotes to the pan and stir to combine with the shrimp and aromatics.
Pour the oyster sauce and water mixture into the pan and bring to a gentle boil.
Reduce the heat to medium-low, cover the pan, and simmer for 10 to 15 minutes, or until the chayotes are tender but still firm. The shrimp should be fully opaque and cooked through.
Season the dish with salt and pepper to taste.
Transfer to a serving dish and serve hot.
