Ingredients with Measurements:
-1 large chayote, peeled and cut into 1-inch cubes
-1 tablespoon olive oil
-1/2 teaspoon garlic powder
-1/2 teaspoon ground ginger
-1/2 teaspoon onion powder
-1/4 teaspoon ground black pepper
-1/4 teaspoon red pepper flakes
-1/4 teaspoon salt
-1/2 pound shrimp, peeled and deveined
-1/4 cup low-sodium soy sauce
-1/4 cup water
-2 tablespoons honey
-1 tablespoon cornstarch
-2 tablespoons sesame oil
-2 tablespoons chopped fresh cilantro
Special Equipment Needed:
-Large skillet or wok
-Spatula
Step-by-Step Instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the chayote cubes and cook, stirring occasionally, for 5 minutes.
3. Add the garlic powder, ginger, onion powder, black pepper, red pepper flakes, and salt. Stir to combine.
4. Add the shrimp and cook, stirring occasionally, for 3 minutes.
5. In a small bowl, whisk together the soy sauce, water, honey, and cornstarch.
6. Pour the soy sauce mixture into the skillet and stir to combine.
7. Cook, stirring occasionally, for 5 minutes or until the sauce has thickened and the shrimp is cooked through.
8. Remove from the heat and stir in the sesame oil and cilantro.
Time:
Preparation Time: 10 minutes
Cooking Time: 13 minutes
Temperature: Medium-high heat
Serving Size: 4
Nutritional Information:
Calories: 210
Fat: 9g
Carbohydrates: 18g
Protein: 14g
Substitutions for Ingredients:
-Olive oil: canola oil or vegetable oil
-Garlic powder: 1 teaspoon minced garlic
-Ginger: 1 teaspoon freshly grated ginger
-Onion powder: 1 teaspoon minced onion
-Shrimp: chicken, pork, or beef
-Low-sodium soy sauce: regular soy sauce
-Honey: agave nectar or maple syrup
-Cornstarch: arrowroot powder
-Sesame oil: canola oil or vegetable oil
-Cilantro: parsley
Variations:
-Add vegetables such as bell peppers, carrots, or broccoli.
-Substitute the shrimp with tofu or tempeh.
-Add a pinch of cayenne pepper for extra heat.
Tips and Tricks:
-Make sure to use fresh shrimp for the best flavor.
-If the sauce is too thick, add a bit more water to thin it out.
-If the sauce is too thin, add a bit more cornstarch to thicken it.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a skillet over medium-high heat until warmed through.
Presentation Ideas:
Serve over steamed rice or quinoa and top with sliced green onions and sesame seeds.
Garnishes:
Sliced green onions and sesame seeds.
Pairings:
Serve with steamed vegetables or a side salad.
Suggested Side Dishes:
Steamed vegetables, quinoa, or a side salad.
Troubleshooting Advice:
-If the sauce is too thick, add a bit more water to thin it out.
-If the sauce is too thin, add a bit more cornstarch to thicken it.
Food Safety Advice:
-Make sure to use fresh shrimp for the best flavor.
-Store in an airtight container in the refrigerator for up to 3 days.
Food History:
Chayote is a type of squash native to Mexico and Central America. It has been used in traditional Mexican cooking for centuries.
Flavor Profiles:
This dish has a savory and slightly sweet flavor with a hint of heat from the red pepper flakes.
Serving Suggestions:
Serve over steamed rice or quinoa and top with sliced green onions and sesame seeds.
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