Tips for sautéing chayote tops with crispy, delicious green garlic

Material stir-fry vegetables delicious chayote with garlic:

500g chayote tops. 5 dried garlic cloves. Cooking oil, seasoning powder.

How to choose to buy fresh and delicious chayote tops

The best Su Su is the variety grown in Tam Dao, where the climate, cool temperature and humid night dew will help plants grow better.

The top of the delicious chayote has a long burning vegetable, which can reach from 20 – 30 cm, the stem is soft, has a fresh green color, there are many small curly arms on the top.

Should buy short vegetables, the best chayote should be chosen with a length of about 20cm, the long root part is often inedible due to hardiness and must be discarded.

Absolutely do not buy wet vegetables, or water to look fresh vegetables, vegetables must be kept dry to not be steamed.

You can buy chayote tops at local markets, supermarkets or trusted acquaintances. Pay special attention to buy the tops of chayote in the right season (July – September of the solar calendar) to choose the best vegetables.

Way stir-fry vegetables delicious chayote with garlic:

Stir-fry vegetables su su step 1:

After buying the tops of chayote, you strip off the peel, fiber and break it into bite-sized pieces. Soak in salt water, then wash and drain.

Garlic peeled and smashed.

Stir-fry vegetables su su step 2:

Prepare a pot of boiling water to blanch the chayote tops. Pay attention to blanching quickly and then soak the tops of chayote in cold water.

When the vegetables are cool, take them out and let them dry.

Stir-fry vegetables su su step 3:

You put the cooking oil in the pan, when the oil is hot, add ½ of the garlic and fry until fragrant.

Continue to add the tops of chayote to the island evenly.

Add soup powder and seasoning powder, season to taste.

When the vegetables are almost cooked, add the rest of the garlic, stir well, and then turn off the heat.

In addition to garlic, you can stir-fry vegetables Let’s go with chayote with shrimp or meat!

Note: So, when sautéing chayote, if you want the green vegetables to be crispy, remember to soak them in cold water after blanching the vegetables.