AI-generated image
Su su xào tỏi
Garlic stir-fried chayote
Su su xào tỏi: chayote stir-fried with lots of garlic, Vietnamese home style
Su su xào tỏi is one of the cheapest, quickest vegetable dishes on the Vietnamese family table, especially in Hanoi and the cool highlands around Đà Lạt where chayote grows on every fence. Thin slices of the pale-green squash are stir-fried with crushed garlic until glossy and just tender, keeping a fresh crunch, and eaten with rice, a soup and a braised dish. Some cooks season it with fish sauce; salt and a pinch of sugar keep it vegan. The common mistake is cutting thick slices, which stay raw in the middle by the time the outside softens; slice no thicker than 3 mm. Chef's tip: peel chayote under running water or with gloves, because the sap makes hands sticky and tingly.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 2
Ingredients
- 2 chayote (su su)about 500 g, peeled, stoned and cut into 3 mm slices
- 5 garlic clovescrushed and chopped
- 1 ½ tbsp vegetable oil
- ½ tsp salt
- ½ tsp sugar
- 1 pinch ground black pepper
Shop this recipe on Amazon
What you'll need
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: Heat 1 ½ tbsp vegetable oil in a wok over a medium heat and fry 3 ½ garlic cloves for 30 seconds, until golden and fragrant.
1 minStep 2: Add 2 chayote (su su) on a high heat and toss for 2 minutes, then add 2 tbsp water, ½ tsp salt and ½ tsp sugar.
2 minStep 3: Keep tossing for 1–2 minutes more, until the slices turn translucent at the edges and are tender but still crisp in the centre.
2 minStep 4: Stir in the rest of 1 ½ garlic cloves for a final fresh hit, season with 1 pinch ground black pepper and serve.
Nutrition per serving
- Calories
- 100 kcal
- Protein
- 2 g
- Carbs
- 11 g
- Fat
- 7 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does su su xào tỏi take?
- About 10 minutes in total: 5 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Black bean tacos with lime slaw
Proof that a meat-free taco night can be the best one. The beans are mashed with chipotle and cumin so they hold together in the tortilla, and a quick lime slaw adds crunch.
Mexican
Caramelised clay-pot tofu and mushroomsBraised tofu and mushrooms
Kho is the slow braise of the Mekong Delta: food simmered in a little clay pot (nồi đất) with dark caramel and seasoning until the sauce is sticky and the flavours go deep. This vegetarian cousin of cá kho tộ (braised fish) uses golden tofu and meaty mushrooms in place of fish, cooked in coconut water, as cooks do in the south, and finished with plenty of black pepper. Serve it bubbling in its pot with steamed rice and a sour soup or plain boiled vegetables. Chef's tip: take the caramel (nước màu) to a deep mahogany, darker than you think, just before it smokes; pale caramel only tastes sweet, while dark caramel gives the bittersweet, smoky flavour of a real kho.
Cheese charlotte
Rounds of bread spread with cream cheese, soaked in egg custard and baked gently in a water bath until just set. Soft and mild, it suits babies of 8–18 months and makes a good light lunch for toddlers too. Serve warm.