Ginisang Sayote is a sauted Filipino dish that features (chayote squash) sayote as a main ingredient with some protein, garlic, onions, and seasonings. It's a tasty, flavorful, and healthy dish to make in under 20 minutes, perfect for a fast and easy meal during the weekdays.
Ginisang sayote means sautéd chayote in English. Chayote is a type of squash that is commonly used in Filipino cuisine. It is a mild and slightly sweet flavor and crunchy texture that makes it perfect for stir-frying dishes.
Why you will love this recipe
- This sayote recipe only requires just a few simple kitchen ingredients.
- Chayote (sayote) is a crunchy and delicious vegetable. It is also a budget-friendly main ingredient.
- Quick and easy to cook. If you are looking for fast food meal at home, you should love this recipe. Sayote doesn't require a lot of time to cook.
- Ginisang sayote is healthy. It is low in calories and high in fiber, vitamin C, and potassium. It is a good source of antioxidants that can help prevent diseases and improve overall health.
Ingredients
- Chayote squash - Also called sayote in tagalog has a similar texture and taste to zucchini since they belong to the summer squash family. Peel and slice the chayote squash into bite-sized pieces.
- Protein - You can use any type of protein you like. Today, my ginisang sayote includes ground beef, but I love using ground pork or shrimp also. Mushroom or panfried tofu is a great option for vegans and vegetarians.
- Garlic and onion - Minced garlic and chopped onion add a lot of aroma and flavor to stir-fries.
- Tomato - It is a staple in Filipino sauteed dishes. It adds a mildly sweet and tangy flavor.
- Carrots - Adding more veggies to this ginisa makes it even more colorful, tastier, and healthier. You can also add some other vegetables you have in the fridge.
- Fish sauce - This is my favorite seasoning for this dish. You can also simply use salt or soy sauce as a substitute for fish sauce.
Instructions
Step 1. Saute onion and garlic in a skillet over medium heat until translucent. Then add sliced tomatoes and cook until it softens, about 1-2 minutes, stirring occasionally.
Step 2. Add the meat, fish sauce, and black pepper, and stir-fry until it turns light brown and no longer pink. Break the meat into small pieces using your spatula. Stir often until all the flavors are combined.
Step 3. Toss the sliced chayote and carrots. Cook on medium heat until the chayote is crisp-tender. Taste test and adjust your seasoning accordingly. Ready to serve!
Helpful Tips
- Choose fresh sayote: When choosing sayote, look for the ones that are firm, smooth, and free from the blemishes. Overripe sayote may have a bitter taste and mushy texture.
- Do not overcook the chayote to get a nice tender-crisp texture. It tastes better with mild sweetness and crunchy flavor instead of soft and mushy when it is overcooked. It will only take a few minutes to cook the chayote.
- To save some time, you can prepare the vegetables ahead. Prepare chayote by peeling off the skin. You may want to use gloves while doing this. It will ooze a sticky substance when peeled, which can cause skin irritation.
- To achieve a nice color and texture on sayote, use high heat when stir-frying.
Use high heat: To achieve a nice brown color and texture on the sayote, use high heat when stir-frying.
What to Serve this Dish with
This dish is good and delicious on its own. It is usually paired with cooked rice or garlic fried rice on the side. It can be paired with other salads or dishes, such as with salted egg tomato salad, cucumber salad, or fried marinated bangus.
Storage and Reheating Tips
- Storage: Allow the dish to cool, and transfer the leftovers to an air-tight glass container. Store in the refrigerator for up to 5 days.
- Reheating Tips: Reheat this dish in a saucepan over medium heat until it is warm thoroughly. Stir occasionally.
History of chayote
Chayote or sayote is a common vegetable in the Philippines and is often used in various dishes. Ginisang sayote has been a staple in Filipino households because it is affordable and easy to cook.The dish was originated in Tagalog region and has since spread throughout the country.
More Recipes You Might Like
- Ginisang Toge Recipe
- Ginisang Gulay Recipe
- Gising Gising Recipe
- Ginataang gulay Recipe
- Pinakbet Tagalog Recipe
Ginisang Sayote
Equipment
Ingredients
- 2 large chayote squash sliced thin
- ½ pound ground beef
- 2 tablespoons cooking oil
- 1 cup ripe tomatoes chopped
- 4 cloves garlic minced
- 1 small onion chopped
- 1 large carrot sliced thin
- 3 tablespoons fish sauce more if needed
- ¼ teaspoon black pepper
Instructions
- Saute onion and garlic in a skillet over medium heat. Then add sliced tomatoes and cook until it softens, about 2-3 minutes, stirring occasionally.
- Add the meat, fish sauce, and black pepper, and stir-fry until it turns light brown and no longer pink. Break the meat into small pieces using your spatula. Stir often until all the flavors are combined.
- Toss the sliced chayote and carrots. Cook on medium heat until the chayote is crisp-tender. Taste test and adjust your seasoning accordingly. Ready to serve!
Notes
Recipe Notes:
- Do not overcook the chayote to get a nice tender-crisp texture. It tastes better with mild sweetness and crunchy flavor instead of soft and mushy when it is overcooked. It will only take a few minutes to cook the chayote.
- To save some time, you can prepare the vegetables ahead. Prepare chayote by peeling off the skin. You may want to use gloves while doing this. It will ooze a sticky substance when peeled, which may cause skin irritation.
- Transfer the leftovers to an air-tight container in the fridge for up to 5 days. You can freeze it for up to 2 months but the texture of the vegetables won't be as crisp-tender because of the freezing and defrosting process.
Ana
As a Filipino, I appreciate your recipes like this sayote recipe. Cant wait to remake it.