Chayote Sauté
Portion Size: ½ cup chayote
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 tablespoon olive oil | |
| 1 clove garlic, minced | Wash, peel and mince |
| 4 cups chayote squash | Wash, trim and cut into ½-inch strips |
| ½ teaspoon salt | |
| ¼ teaspoon black pepper | |
| ½ teaspoon white sugar | |
| ¼ teaspoon red pepper flakes | Optional |
| 1 tablespoon red wine vinegar | Optional |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat olive oil in medium skillet over medium-high heat. | |
| 2 | When oil is hot, add garlic, squash, salt, pepper, sugar, and red pepper flakes. | |
| 3 | Stir together and cook 2 to 3 minutes. | |
| 4 | Add vinegar to the squash mixture and cook 2 to 3 minutes longer, until the squash is slightly wilted, but still firm and crunchy | Cook until internal temperature reaches 135°F. |
Posted in Vegetable Recipes
