Stir-Fried Chayote Recipe (with Video)

1. Prepare the shallots. Heat up 5 tbsp of vegetable oil for a couple minutes on medium heat. You can test if the oil is ready by dropping one tiny piece of shallot and bubbles should appear. Once ready, add the shallots and fry for 7-8 minutes on low heat. When it turns golden, turn off the heat, and pour the shallot and oil through a fine mesh strainer into a heat-proof bowl. In order for the shallots to become crispy, they need to be separated from the oil. Set the fried shallots and shallot oil in two separate bowls aside.
2. Prepare the chayote first by peeling the skin. Julienne the chayote (refer to video) and discard the core. Mince 3 garlic cloves.
3. Heat up a pan on medium heat with 1 tbsp of the leftover shallot oil. Add the garlic and white ends of the green onion. After a couple minutes, add the 1/2 cup of water and the chayote. Cover with a lid and cook for 3 minutes. Remove the lid and season with garlic salt, black pepper, mushroom seasoning, sugar, and black pepper. Cover with a lid again and cook for 7-8 minutes on medium heat. It is done when the chayote is soft to bite but not mushy.
4. Garnish with the green ends of the green onion and fried shallots as well as the carrots and bean sprouts. Serve with white rice and enjoy.