Chayote squash stir fried with egg
Say hello to your new day with this colorful, fresh, and easy dish made of chayote, carrot and egg. This dish provide lots of protein, vitamins and minerals while consciously low in carb, fat; perfectly for any one on diet or simple just seeking healthy meal.
- 3 chayote squash
- 1 medium-carrot
- 3 mushroom optional
- 2 whole eggs or 5 egg white vegan optional
- 2 pieces garlic
- 1 Tbsp mushroom seasoning or chicken bouillon powder
- ½ tsp salt
- ¼ cup of water
- 1 Tbsp cooking oil
Chayote: remove skin, soak in water for a few minute then cut or shred into long thick strip.
Carrot: remove skin, washed and cut into equal length thinner strip (say french fry).
Mushroom (if use): wash and slice evenly.
Eggs or egg white: in a bowl, stir and mix with ½ Tbsp seasoning powder and a sprinkle of ground pepper.
Cilantro: chop and mince.
Garlic: peel and smash.
At high heat, place a wide area pan and add oil. Quickly turn the pan around to let oil cover the whole pan area. Remove excess/dripping oil. Wait 1-2 minutes for pan to be hot.
Add mashed garlic, stir quickly till light golden brown.
Add Chayote, mushroom (if use) and carrot.
Add ½ tsp Salt, ½ Tbsp seasoning powder or bouillon powder, stir 1-2 minutes.
Add ¼ cup of water, now stir for about 2-5 minutes (or until your desired softness, test the chayote, more crunch = less time).
Pour the mixed egg all over while stirring with the other hand. Turn off the heat source.
Add cilantro and sprinkle on some more ground pepper, stir once more to mix them.
Transfer to plate and serve.