Ingredients:

  • 1 medium chayote squash, peeled and julienned (approx. 12 oz / 340g)
  • 3 large cloves garlic, minced (approx. 1 tbsp / 15ml)
  • 2 tbsp neutral oil
  • 2 stalks green onion, sliced into 1-inch pieces (approx. 1 oz / 28g)
  • 1/2 tsp salt
  • 1 tbsp soy sauce
  • 1 tsp sriracha
  • 1 tsp rice vinegar
  • 1/2 tsp honey
  • 1/4 tsp red pepper flakes

Instructions:

  1. Peel the chayote squash using a vegetable peeler. Slice the squash into thin planks, then stack the planks and slice them into thin matchsticks. Place them in a bowl and toss with salt; let sit for 2 minutes to draw out excess moisture, then pat dry.
  2. Heat the neutral oil in your wok over medium-high heat until it shimmers. Add the minced garlic and red pepper flakes. Stir-fry for 30–60 seconds until the garlic is mahogany-colored and fragrant, being careful not to let it turn black.
  3. Increase heat to high. Add the julienned chayote to the wok. Stir-fry vigorously for 2–3 minutes until the chayote transitions from opaque to slightly translucent while maintaining a crisp snap.
  4. Whisk together the soy sauce, sriracha, rice vinegar, and honey. Pour the spicy sauce over the squash and toss rapidly for 30–60 seconds until the sauce thickens into a glossy glaze. Fold in the green onions during the last 10 seconds of cooking and remove from heat immediately.