Sichuan-style Chayote – 四川佛手瓜 – Sybaritica

Sichuan-style Chayote, or 四川佛手瓜, stir-fries Chayote strips with ground Pork, slivered Green Chili, Red Bell Pepper and Sichuan Peppercorns.

Servings: 4 as part of a Chinese meal

• 1 Medium Chayote sliced in thin strips.
• ½ Cup Lean ground Pork
• ½ Cup Red Bell Pepper sliced into slivers
• ½ Cup Green Chili sliced into slivers
• 2 Tbsp. fresh Ginger sliced into thin slivers
• 1 Tbsp. Coarsely ground Sichuan Peppercorns
• 1 Tbsp. Light Soy Sauce
• 1 tsp. Sugar
• 1 pinch White Pepper
• 1 ½ tsp. Salt.
• 1 Tbsp. Lemon Juice.

• Place the Chayote strips in a bowl, toss with one half teaspoon of Salt and the Lemon Juice, and let marinate for at least fifteen minutes.
• Place the Red Bell Pepper and Green Chili in separate bowls, toss each with one half teaspoon of Salt, and let sit until softened slightly.
• Fry the Pork over medium heat until just beginning to brown, stir in the Soy Sauce and the White Pepper and cook for a minute or so longer, then remove the Pork to a bowl for the moment.
• Fry the Ginger and the Sichuan Pepper over moderately high heat in a little oil until they give off their aromas.
• Add the Red Bell Pepper and fry for a minute or so, then add the Green Chili and the Sugar and continue to cook for another half-minute.
• Add the Chayote and the Pork and stir-fry until all is heated through and plate for service.