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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