Stir-fried chayote sprouts with pork belly
Overview
There are a lot of chayote seedlings on sale now, and I especially like to eat them. In comparison, I think they are more delicious than pumpkin seedlings, and they are suitable for stir-frying or adding meat, while pumpkin seedlings are not delicious when stir-fried without meat.
Tags
Ingredients
Steps
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Cut off the old parts of the chayote seedlings and wash the tender ones. When washing, gently break it with your hands to make it tender, and if you keep it, it will become old. Don't want it when it is old. I have seen some people tearing off the skin. Old ones are just old because they taste better, so why not tear them apart? The same goes for pumpkin seedlings. If there is a slight resistance, forget it.
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Cut the washed pumpkin sprouts into sections.
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Prepare some ginger and garlic.
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The whole pork belly is cooked enough to be sliced. This is a surplus that I bought before. If you can’t finish it in one meal, just eat it in several meals.
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Heat oil in a pan, put down the pork belly and stir-fry over low heat.
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When the pork belly is browned enough, add the ginger and garlic.
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Saute enough ginger and garlic until fragrant, add chayote seedlings, add salt and stir-fry over high heat.
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Stir-fry until the chayote seedlings are broken.
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Chayote seedlings are easy to ripen and will be ripe when they change color and stop growing.
