Stir fried pork slices with chayot
By EmelieWill
Chayot is also known as Hayren melon, Anjin pumpkin, Yao pear, Shougu melon, Hezhang melon, Wannian melon, etc. It belongs to a rare winter vegetable variety of the cucurbitaceae family. It originated in Mexico and the Indonesian Islands and was introduced to my country from Japan in the early 19th century. The bergamot is shaped like two palms pressed together, meaning Buddhist blessings, so it is called "bergamot" and "Fushou" and is deeply loved by people. Chayot is crisp, juicy, delicious and has high nutritional value. It can be used as a dish or eaten raw as a fruit.
Recipe Recommendations
- pork 300g
- chayote 800g
- oil appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
Steps for Stir fried pork slices with chayot
1
Wash and slice the pork for later use.
2
Wash and peel the bergamot, cut it in half to remove the melon seeds, and slice it for later use.
3
Heat the oil pan, add the meat slices and stir-fry until color changes, add a little cooking wine and soy sauce.
4
Then put the chayot in and stir fry quickly a few times, add salt and stir well.
5
Add the chicken essence and serve out of the pan.