Ingredients:

  • 2 medium chayotes, peeled and sliced (about 3 cups or 400g)
  • 1 red bell pepper, thinly sliced (1 cup or 150g)
  • 1 cup (100g) snap peas, trimmed
  • 3 cloves garlic, minced
  • 1-2 red chili peppers, sliced (adjust based on heat preference)
  • 3 tablespoons (45ml) soy sauce
  • 1 tablespoon (15ml) sesame oil
  • 2 teaspoons (10g) brown sugar
  • 2 green onions, chopped
  • 1 tablespoon (15g) sesame seeds (optional)

Instructions:

  1. Peel and slice the chayote into thin strips. Slice the red bell pepper and trim the snap peas. Mince the garlic and slice the chili peppers.
  2. Place the wok over high heat until it is smoking hot.
  3. Pour in the sesame oil and swirl to coat the surface evenly.
  4. Add minced garlic and sliced chili peppers. Stir-fry for about 30 seconds until fragrant.
  5. Add chayote and bell pepper. Stir-fry for about 3-4 minutes, until the chayote becomes tender-crisp, stirring frequently.
  6. Toss in the snap peas and continue to stir-fry for an additional 2-3 minutes.
  7. Stir in soy sauce and brown sugar, combining well. Cook for another minute to heat through and caramelize slightly.
  8. Remove from heat, garnish with chopped green onions and sesame seeds, and serve immediately.