Sayote guisado is easy to make and budget-friendly, too. Cooked with shrimp, tomatoes, and oyster sauce, it's nutritious and delicious. A tasty vegetable dish the whole family will love!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Entree
Servings: 6 Servings
- 1 tablespoon canola oil
- 1 onion peeled and chopped, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 Roma tomatoes, chopped
- ½ pound large shrimp, peeled, deveined and cut into 3 to 4 pieces
- 1 cup hot water
- 2 tablespoons oyster sauce
- 4 sayote, peeled, cored, quartered and sliced on a bias
- salt and pepper to taste
In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.
Add tomato and cook, mashing with the back of a spoon, until softened and release juice.
Add shrimp and cook just until the color changes to pink.
Add water and oyster sauce. Stir to disperse and bring to a boil.
Add sayote. Lower heat, cover, and simmer for about 8 to 10 minutes or until tender yet crisp.
Season with salt and pepper to taste. Serve hot.
The sayote fruit has a sticky resin that can irritate the skin. Use gloves when peeling and cutting. Or slice off the top of the sayote and rub on the cut part of the chayote in a circular motion for about 30 seconds. The transparent sap/liquid will turn into a white, foam-like consistency to remove the stickiness.
Calories: 80kcal | Carbohydrates: 8g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 382mg | Potassium: 236mg | Fiber: 2g | Sugar: 3g | Vitamin A: 241IU | Vitamin C: 11mg | Calcium: 45mg | Iron: 1mg