Chayote Stir-Fry
Although this dish lacks the ubiquitous Costa Rican gallo pinto (rice and black beans), the presence of the chayote is enough to evoke fond memories for anyone who has spent time in that beach-lined country. (Chayotes are one of Costa Rica’s biggest exports; if you buy one in the States, chances are that it came from CR.)
The little red cart pictured here is a carreta–the traditional Costa Rican oxcart used to haul sugarcane from the fields to the trapiche, which is a press that’s used to squeeze out the juice from the cane that is boiled and poured to make rich brown sugar. (Typically, fifty percent of a sugarcane plant is water.) Let me tell you, sucking the juice out of a freshly-cut sugarcane is one of the most refreshing things to do on a 100-degree day! Riding in the carreta is fun, too.
You could make this dish heartier with the addition of black beans, and serving it with pineapple would give it an even more exotic (and authentic!) flair. ¡Buen provecho!
Combine in a bowl and toss:
1 chayote, peeled, soft pit removed, and cut into chunks (you may want to peel it under cool running water–the flesh is slightly sticky)
Handful of grape tomatoes, sliced in half
Handful of corn kernels
1 T. olive oil
Squirt of lemon juice
1 tsp. to 1 T. red wine vinegar (depending on your taste)
1/2 tsp. oregano
1/2 tsp. cumin
1 tsp. chili powder
Pinch of crushed red pepper
Coarsely chop one small onion. Sauteé over high heat with a bit of olive oil for about 3 minutes or until onion starts to sear and stick to the pan. Add chayote mixture, reduce heat to medium, and continue to cook for another ten minutes. Use a tablespoon or two of water to de-glaze the pan; if you like your chayote more tender, cover the pot while you’re cooking (stand back while adding the water–it will send up a cloud of hot steam when it hits the hot metal). If you like it crunchy, then leave the pot uncovered–just be sure to keep stirring so that the vegetables don’t burn.
Serve on top of a corn tortilla. Garnish with chopped cilantro and a dollop of Greek yogurt if you’d like.
Enjoy!
Print This Post
Tags: chayote, costa rica
