This recipe was given to me by a Burmese friend. Chayote squash is plentiful in our grocery stores, here in the U.S. In Australia it's called Choko squash, in India it has many names such as Bangalore and Darjeeling Squash. In Darjeeling it's called Iskoos. It is a very versatile vegetable that has little flavour of its own and absorbs the flavour of other ingredients in the dish. I use it as a substitute for bottle gourd (calabash) in Indian recipes, because it is more readily available. You could also replace the chayote squash with and equal number of large zucchini.
4 cloves garlic, chopped & crushed
Salt to taste
1 tsp. ground black pepper
1 Tbsp. fish sauce
3 Tbsp. vegetable oil
2 eggs, beaten with a dash of salt and pepper
- Cut squash into strips, first width-wise then length-wise.
- Saute crushed garlic in oil for 2 minutes; do not brown.
- Add squash and cook until all liquid evaporates and squash is cooked.
- Season with fish sauce and stir well.
- Adjust salt and pepper to taste, then add beaten eggs.
- Squash is ready to eat when eggs are cooked.
- Serve with hot, steamed rice.
- Light green squash indicate they are young and sweet.