Ginisang Sayote with Shrimp (Easy Filipino Chayote Stir Fry)
Ginisang Sayote with Shrimp is a quick and easy Filipino chayote stir fry made with garlic, onion, tomatoes, and oyster sauce. The shrimp adds a savory boost, while the sayote stays tender with a slight bite. It’s simple, budget-friendly, and perfect for busy weeknights.
Servings: 4
Calories: 140kcal
Equipment
- Knife
- Cutting board
- Large skillet or sauté pan
- Wooden spoon or spatula
- Measuring spoons
- Measuring cup
Ingredients
- 2 pieces medium sayote peeled, seeded, and sliced
- ½ pound shrimp peeled and deveined
- 2 tablespoon oil
- 4 cloves garlic minced
- 1 small onion sliced
- 2 pieces medium tomatoes chopped
- ¾ cup water
- 2 tablespoon oyster sauce
- Salt and Black pepper to taste
- Pinch of sugar
Instructions
- Prep the sayote. Peel the sayote, cut it in half lengthwise, and remove the seed. Slice into thin strips or half-moons. Thinner slices cook faster and turn more tender.
- Sauté the aromatics. Heat oil in a pan over medium-high heat. Add the garlic and cook for about 30 seconds until fragrant. Add the onion and cook for 1 to 2 minutes until softened.2 tablespoon oil, 4 cloves garlic, 1 small onion
- Cook the tomatoes. Add the tomatoes and cook for 2 to 3 minutes, stirring occasionally, until softened and starting to break down.2 pieces medium tomatoes
- Add the shrimp. Add the shrimp and cook for 1 to 2 minutes, just until they start to turn pink.½ pound shrimp
- Add the water, oyster sauce, and seasonings. Pour in the water and oyster sauce. Season with salt, pepper, and a pinch of sugar, then stir everything together.¾ cup water, 2 tablespoon oyster sauce, Salt and Black pepper, Pinch of sugar
- Add the sayote. Add the sliced sayote and toss to coat in the sauce.2 pieces medium sayote
- Simmer. Cover and cook for 5 to 7 minutes, stirring once halfway through, until the sayote is tender but still slightly crisp. Cook 2 to 3 minutes longer if you want it softer.
- Finish and serve. Taste and adjust the seasoning, then serve hot with steamed rice.
Notes
- Do not overcook the sayote. It should be tender but still have a little bite.
- Shrimp cooks fast. Once it starts turning pink, move on so it does not get rubbery.
- Slice the sayote thinly for faster cooking and better texture.
- Adjust the liquid as needed. Add a splash more water if you want it a little saucier.
- You can swap the shrimp with ground pork, ground beef, or chicken if you want a different protein.
Nutrition
Calories: 140kcal | Carbohydrates: 9g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 95mg | Sodium: 430mg | Fiber: 2g | Sugar: 4g
