Ginisang Sayote

Name: Ginisang Sayote
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 2 tbsp neutral cooking oil; 4 garlic cloves, minced; 1 medium yellow onion, diced; 2 medium roma tomatoes, diced; 1/2 lb ground pork; 2 medium chayote squash, julienned; 1.5 tbsp fish sauce; 1/2 cup water; 1/4 tsp ground black pepper

Sautéed chayote squash cooked with ground pork, tomatoes, garlic, and onions in a savory broth. A comforting and light vegetable stir fry.

30 minEasyServes 4220 cal/serving

FilipinoDinnerStovetopLow CarbHigh ProteinGluten-FreeNut-FreeDairy-FreeEgg-FreeShellfish-FreeSoy-FreeAlcohol-FreeCorn-Free

Ingredients

2 tbsp neutral cooking oil
4 garlic cloves, minced
1 medium yellow onion, diced
2 medium roma tomatoes, diced
1/2 lb ground pork
2 medium chayote squash, julienned
1.5 tbsp fish sauce
1/2 cup water
1/4 tsp ground black pepper

Instructions

1

Heat 2 tbsp neutral cooking oil in a large skillet over medium heat.
2

Add 4 minced garlic cloves and 1 medium diced yellow onion, sautéing for 2 minutes until translucent.
3

Add 2 medium diced roma tomatoes and cook for 3 minutes until softened.
4

Stir in 1/2 lb ground pork and cook for 5 minutes, breaking it apart until browned and reaching an internal temperature of 160°F.
5

Season with 1.5 tbsp fish sauce and 1/4 tsp ground black pepper, stirring well.
6

Add 2 medium julienned chayote squash and pour in 1/2 cup water.
7

Cover and simmer for 5 to 7 minutes until the chayote is tender.

Questions

How long does Ginisang Sayote keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Ginisang Sayote?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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