Ginisang sayote is a Filipino home-style sauté of chayote with aromatics, tomato, and a little savory seasoning; this version adds shrimp for a quick, satisfying main dish. The chayote stays tender with a slight bite, and the light tomato broth is especially good spooned over rice.
Ingredients
- 2 medium chayote, about 1 lb (450 g) total
- 1 tablespoon neutral cooking oil (15 ml)
- 1 small yellow onion, thinly sliced, about 4 oz (110 g)
- 3 garlic cloves, minced, about 1 tablespoon (9 g)
- 1 medium ripe tomato, diced, about 5 oz (150 g)
- 8 oz peeled and deveined shrimp (225 g), thawed if frozen
- 1/3 cup water or low-sodium chicken broth (80 ml)
- 1 tablespoon fish sauce, also called patis (15 ml)
- 1/8 teaspoon ground black pepper (about 0.3 g)
- 1/4 teaspoon fine salt (about 1.5 g), plus more to taste
- 2 tablespoons sliced scallions (about 6 g), optional
Instructions
- Prepare the chayote. Rinse the chayote and pat it dry. Peel it with a vegetable peeler, then cut each one in half lengthwise and remove the flat seed if it is large or firm. Slice the halves into thin strips about 1/4 inch (6 mm) thick so they cook evenly. Chayote can release a slippery sap as it is cut; rinse your hands and knife afterward. If your skin is sensitive, wear kitchen gloves while peeling and slicing.
- Start the aromatics. Set a large skillet or sauté pan over medium heat and add the oil. When it shimmers, add the onion and cook for about 3 minutes, stirring now and then, until softened but not browned. Stir in the garlic for 30 seconds, just until fragrant. Add the diced tomato and cook for about 1 1/2 minutes, pressing a few pieces with the spoon to release their juices.
- Cook the shrimp safely. Add the shrimp in a single layer and cook, turning once, for about 2 to 3 minutes, depending on size. Check the thickest shrimp with a food thermometer; the USDA FSIS safe minimum temperature for fish and shellfish is 145°F (63°C). Transfer the cooked shrimp to a clean plate so it does not overcook while the vegetables finish. If your shrimp are too small for a reliable thermometer reading, use larger shrimp for this recipe rather than relying on color alone.
- Simmer the chayote. Add the sliced chayote to the pan and stir for 1 minute, coating it with the onion, garlic, and tomato. Pour in the water or broth, then cover the pan and simmer for 7 to 8 minutes. Start checking at 7 minutes: the strips should be tender when pierced but still hold their shape. If they remain quite firm, cover and cook for another minute or two.
- Season and finish. Stir in the fish sauce, black pepper, and 1/4 teaspoon salt. Return the shrimp and any juices on the plate to the skillet, then stir gently for about 1 minute, until the shrimp are hot and the seasonings are evenly distributed. Taste a piece of chayote and adjust with a little more salt or fish sauce if needed. Scatter scallions over the top, if using, and serve while warm.
Tips
- Slice evenly. Thin, consistent strips cook at roughly the same pace. Thick chunks can still be used, but allow more simmering time and check tenderness before adding the shrimp back.
- Choose chayote that feels firm. Look for smooth, unblemished fruit without soft spots. Small chayote may have a softer seed that can be cooked; larger, firmer seeds are easier to remove. Peeling is helpful for this recipe, though some cooks leave the skin on when it is tender and clean.
- Use fish sauce carefully. Patis brings the characteristic savory, salty depth, so taste before adding extra salt. If you cannot find it, use soy sauce in the same amount; the flavor will be less fishy and a little more rounded. Low-sodium soy sauce is a useful option if you want more control over salt.
- Keep the vegetables from turning mushy. Chayote releases moisture as it cooks, so use only the measured 1/3 cup of liquid to start and keep the lid on during the simmer. Check early rather than cooking by the clock alone, since the age and thickness of the chayote affect how quickly it softens.
Serving Suggestions
Serve ginisang sayote hot with steamed white rice, which catches the juices from the tomato, fish sauce, and chayote. Jasmine rice is a convenient choice, while ordinary long-grain rice also works well. Put the vegetables and shrimp over the rice or serve them alongside it, with a spoonful of the skillet liquid over each portion.
For a fuller Filipino-style meal, pair the sauté with a simple soup or another vegetable side. A small dish of calamansi or lemon wedges lets diners add a bright squeeze at the table. If you like heat, offer sliced fresh chili or a little chili-garlic condiment separately, rather than making the whole pan spicy. The dish is fairly light, so a fried egg or grilled fish on the side can make the meal more substantial; prepare those separately and follow the appropriate safe cooking temperatures.
Variations
Make it with pork: Replace the shrimp with 8 oz (225 g) thinly sliced pork tenderloin or boneless pork shoulder. Brown the pork after softening the onion, then cook it through before adding the chayote. Check whole cuts of pork with a thermometer; USDA FSIS recommends 145°F (63°C) followed by a 3-minute rest. For ground pork, cook to 160°F (71°C). Pork may need a few extra minutes, so add a splash of water if the pan gets dry.
Make it vegetarian: Leave out the shrimp and use vegetable broth. Replace fish sauce with soy sauce or a vegetarian fish-sauce alternative; the result will be savory but will not have the same seafood character. Add 4 oz (115 g) sliced mushrooms with the tomato if you want more texture. Cook them until their moisture has mostly evaporated before adding the chayote.
Add another vegetable: A small handful of julienned carrot or sliced green beans can go into the pan with the chayote. Keep the total vegetable amount close to the recipe quantity and cut everything thinly, so the pieces soften at a similar rate. Some household versions include leafy greens; stir tender spinach or similar greens in at the end and cook just until wilted.
Use a different seafood: Small peeled scallops can replace shrimp, but their cooking time varies with size. Cook them separately until the center reaches the USDA FSIS safe minimum of 145°F (63°C), then remove them and return them to the pan at the end. If using larger pieces of fish, cook them to 145°F (63°C) and handle gently so they do not break apart when stirred with the vegetables.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a shallow, covered container. They keep for 3 to 4 days in the refrigerator. The chayote will soften somewhat as it sits, and the shrimp may become firmer after reheating, so this dish is best enjoyed soon after it is made. Avoid leaving the pan at room temperature for an extended time.
Reheat only the portion you plan to eat. Warm it in a covered skillet over medium-low heat with a tablespoon of water, stirring gently until steaming hot throughout. You can also microwave it in a covered, microwave-safe dish, stirring halfway through. Leftovers should reach 165°F (74°C) when reheated; check the center with a food thermometer. Do not repeatedly cool and reheat the whole batch. Freezing is possible for up to about 2 months in a sealed freezer-safe container, but thawed chayote tends to be softer and more watery; thaw overnight in the refrigerator and reheat thoroughly.
Frequently Asked Questions
Do I have to peel chayote?
Peeling is recommended here for a tender, even texture, especially if the skin is tough. If the fruit is small and its skin is thin, you can leave it on after washing it well. The peel may remain slightly firmer than the flesh, so allow for that difference when checking doneness.
Is chayote the same as sayote?
Yes. Sayote is the name commonly used for chayote in the Philippines, and the vegetable is also known by other names in different regions. It has a mild flavor and crisp texture when raw, then becomes tender and gently sweet when cooked.
Why is my chayote watery?
Chayote contains a good deal of moisture, and it releases some as it cooks. Measure the added liquid, keep the lid on only for the stated simmer, and avoid cooking it far beyond tender. If the finished pan has more liquid than you want, uncover it and simmer briefly before returning the shrimp, taking care not to overcook the vegetables.
Can I prepare the ingredients ahead?
Yes. You can slice the onion, mince the garlic, and dice the tomato a day ahead, storing them covered in the refrigerator. For the best texture, cut the chayote shortly before cooking; if you do prep it early, keep it covered and refrigerated and use it within a day. Cooked shrimp and vegetables are better made close to serving time.
What can I use instead of shrimp?
Thinly sliced pork, mushrooms, or firm tofu can work, with adjustments to cooking time and seasoning. Pork needs to reach the safe temperature stated in the variations, while tofu can be browned before the vegetables are added. For a meatless version, use vegetable broth and soy sauce or vegetarian fish sauce in place of patis.
Related
- Filipino Lumpia Recipe: Crispy Pork Spring Rolls at Home
- Filipino Cabbage Recipes: Ginisang Repolyo
- Filipino Eggplant Recipe: Tortang Talong
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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