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    Home » Easy Weeknight Recipes » Chayote Squash and Egg Stir Fry (Su Su Xào Trứng)

    Chayote Squash and Egg Stir Fry (Su Su Xào Trứng)

    Published: Apr 24, 2023 Modified: Apr 27, 2023 by Suzanne Nuyen This post may contain affiliate links · This blog generates income via ads

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    When I was in college, I lived off of Chayote Squash and Egg Stir Fry, or Su Su Xào Trứng. I loved how crisp and refreshing the chayote squash was with its subtle natural sweetness. Adding scrambled eggs adds an easy protein that doesn't take too long to cook.

    Pin Chayote Squash and Egg Stir Fry (Su Su Xào Trứng) to try later!

    A white plate filled with Chayote Squash and Egg Stir Fry (Su Su Xào Trứng) on a black background.

    Chayote squash is a common ingredient in Asian and Latin American cuisines. It has a refreshing, mild taste that's reminiscent of apple and cucumber. I've seen it used in place of apple in low-carb recipes, but I've always eaten it as a savory stir-fry dish.

    Jump to:
    • 🥚 Ingredients
    • 🔪 Instructions
    • 💭 Substitutions
    • 📚 Variations
    • 🍳 Equipment
    • 🍚 Serving suggestions
    • 🥡 How to store or make in advance
    • ✏️ Top tip
    • 👪 Serving size
    • 📋 Recipe
    • 🦺 Food safety
    • 🔗 Related

    🥚 Ingredients

    When picking out a chayote squash, pick ones that are evenly green all the way around, without any yellow or brown spots.

    two chayote squash, two egg, a shallot and some garlic cloves on a wooden cutting board

    You will need:

    • chayote squash
    • eggs
    • minced shallot
    • minced garlic
    • fish sauce
    • salt
    • black pepper
    • cooking oil

    See recipe card for quantities.

    🔪 Instructions

    hands use a peeler to peel the skin off of a chayote squash

    Use a vegetable peeler or paring knife to peel the skin off of the squash. Slice the chayote squash into thin matchsticks, about ¼ inch thick.

    A hand uses a fork to beat three eggs with fish sauce

    Season the eggs with fish sauce and beat them lightly with a fork.

    Scrambled eggs in a stainless steel pan

    Heat oil in a pan on medium heat and scramble the eggs until they're just set. Remove them from the pan and set them aside.

    Add more oil to the pan and sauté the garlic and shallots until the garlic has browned and softened.

    A spoon pours fish sauce onto a pile of julienned chayote squash in a stainless steel pan

    Add the chopped chayote to the shallots and season with salt, pepper and fish sauce. Fry the chayote until it is fork-tender. You want it to be soft but not mushy.

    A wooden spatula stirs julienned chayote squash with scrambled egg in a stainless steel pan

    Add the scrambled egg back into the chayote squash and break it up. Stir the egg and squash together to combine. Don't overmix it, as you still want big chunks of egg.

    Hint: The thinner you slice the chayote, the quicker it will cook and the softer it will be. If you prefer a firmer chayote, cut them thicker.

    💭 Substitutions

    • Chayote: If you can't find chayote, you can also use zucchini. It will cook faster and release more liquid than the chayote, but it will still be a very tasty dish! You don't need to peel the skin off a zucchini. Just slice it up into medallions or spears.
    • Fish sauce: If you want to make this dish vegetarian, you can substitute the fish sauce with soy sauce or vegan fish sauce.
    • Eggs: If you want this recipe to be vegan, you can use a vegan egg substitute like Just Egg.

    📚 Variations

    • Pork: Instead of su su xào trứng, make su su xào ba rọi, a more luxurious version of this dish. Use some thinly sliced pork belly instead of eggs. You can season the pork with fish sauce, minced shallot and garlic instead of sautéing the shallot separately. Cook the pork first, then add the chayote.

    🍳 Equipment

    A close up shot of a white plate filled with chayote squash sauteed with egg

    Because you're cooking with eggs, make sure to use a pan you know is nonstick.

    🍚 Serving suggestions

    This dish is a great vegetable course in a typical Vietnamese family meal. A family meal usually consists of rice (cơm), a vegetable dish (rau), a main protein, (món mặn), and a soup (canh).

    For example, a Vietnamese family meal using recipes from this blog might include:

    • Rice
    • Rau: Vietnamese Chayote Squash and Egg Stir Fry (Su Su Xào Trứng)
    • Món Mặn: Vietnamese Caramelized Pork Belly and Eggs (Thịt Kho Trứng)
    • Canh: Vietnamese Tofu Soup with Tomatoes and Chives (Canh Hẹ Đậu Dủ Cà Chua)

    🥡 How to store or make in advance

    Chopsticks holding up some Chayote Squash and Egg Stir Fry (Su Su Xào Trứng).

    Store this chayote squash and egg stir fry in an airtight container in the fridge for 3-5 days. This dish does not freeze well.

    ✏️ Top tip

    Don't overcook the eggs! They will continue to cook when you stir them back into the squash. Take the eggs off of the heat when they are cooked just under how you usually like to eat them.

    👪 Serving size

    This recipe comfortably serves 4 on its own, and 6 if served as a side dish alongside other dishes.

    A close up shot of a white plate filled with chayote squash sauteed with egg

    📋 Recipe

    A square crop of A white plate filled with Chayote Squash and Egg Stir Fry (Su Su Xào Trứng) on a black background.
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    Chayote Squash and Egg Stir Fry (Su Su Xào Trứng)

    Crisp, refreshing chayote squash is combined with scrambled egg for a quick and easy side dish or vegetarian main along with some rice.
    Course dinner, lunch, Side Dish
    Cuisine Asian, Vietnamese
    Keyword stir fry, Vegetarian
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Servings 5
    Calories 105kcal

    Ingredients

    • 2 chayote squashes
    • 3 eggs
    • 1 shallot minced
    • 2 cloves garlic minced
    • 2 tablespoon fish sauce divided
    • salt and black pepper to taste
    • 2 tablespoon cooking oil divided

    Instructions

    • Use a vegetable peeler or paring knife to peel the skin off of the squash. Slice the chayote squash into thin matchsticks, about ¼ inch thick.
    • Season the eggs with 1 tablespoon of the fish sauce and beat them lightly with a fork.
    • Heat 1 tablespoon of oil in a pan on medium heat and scramble the eggs until they're just set. Remove them from the pan and set them aside.
    • Add another tablespoon of oil to the pan and sauté the garlic and shallots until the garlic has browned and softened.
    • Add the chopped chayote to the shallots and season with salt, pepper and a second tablespoon of fish sauce. Fry the chayote until it is fork-tender. You want it to be soft but not mushy.
    • Add the scrambled egg back into the chayote squash and break it up. Stir the egg and squash together to combine. Don't overmix it, as you still want big chunks of egg.

    Notes

    Nutrition facts as an estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

    Nutrition

    Calories: 105kcal | Carbohydrates: 4g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 98mg | Sodium: 605mg | Potassium: 145mg | Fiber: 1g | Sugar: 2g | Vitamin A: 144IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 1mg
    Nutrition Facts
    Chayote Squash and Egg Stir Fry (Su Su Xào Trứng)
    Amount Per Serving
    Calories 105 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 1g6%
    Trans Fat 0.03g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 5g
    Cholesterol 98mg33%
    Sodium 605mg26%
    Potassium 145mg4%
    Carbohydrates 4g1%
    Fiber 1g4%
    Sugar 2g2%
    Protein 4g8%
    Vitamin A 144IU3%
    Vitamin C 5mg6%
    Calcium 31mg3%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Note: Nutrition facts as an estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

    🦺 Food safety

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Do not use the same utensils on cooked food, that previously touched raw meat
    • Wash hands after touching raw meat
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

    Did you make this recipe? Please tag @BunBoBaeBlog on Instagram or leave a rating or comment on the blog!

    🔗 Related

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    Hi! I'm Suzanne, your Bun Bo Bae. I'm a journalist, professional amateur baker, noodle enthusiast and food photographer living in Washington, DC. My immigrant parents taught me everything I know about Vietnamese home cooking, and now I want to share it with you!

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