This week I am bringing you Chinese Jamaican Stir-Fried Chicken with Chayote.
Chinese Jamaican Stir-Fried Chicken with Chayote is an example of how Chinese migrants adapted local ingredients and flavors to their traditional way of cooking. Chayote is a member if the squash family.
It has a mild flavor that is sort of a cross between a cucumber and zucchini... but not quite. It is a native plant from central America, and has found it's way into the cooking traditions of many cultures. I was able to find them in abundance at my local Vietnamese superstore. Peeled and cut into pieces, they look like sliced green apples.
I originally made this dish for Wok Wednesdays. Wok Wednesdays was a Facebook group that was stir frying it's way through Grace Young's amazing book, Stir Frying to the Sky's Edge. Those of us who blog have agreed not to include the recipes. We want you to get the book!!
The group started in May, 2012. I joined in March, 2013 and have only missed a couple of recipes since then. It's been so much fun and I've "met" some amazing (like Cathy from My Culinary Mission, whose mis en place for these stir fries is spectacular), and hilarious (I mean you Bob) people along the way. I've also developed a strong appreciation for "wokking" and built up a fridge full of a ridiculous amount of Asian condiments. It's been a lot of fun.
In fact, I have another chile sauce for Chinese Jamaican Beef and Carrot Stir-Fry!
Karen, I can't believe we only have nine recipes left to go!! It certainly has been a fun ride (that needs to continue with Breath!!)As I was doing my write-up for the choyote recipe, I kept thinking the finished product looked like sautéed apples - ha ha. Both your recipes look fabulous. Btw, your stir-fry skills are over the top.
ReplyDeleteAwww. Thanks Cathy!
DeleteI love Wok Wednesdays - haven't participated as much as I would have liked in the more recent years, but once a stir-frier .... Love your posts on our recipes.
ReplyDeleteThanks so much Laura. I totally get it, especially since we can't post the recipes.
DeleteKaren, You're way too modest. You have Wok Warrior stir-fry skills and you're a gifted food photographer. We're so lucky to have you as a member of Wok Weds. Belated happy 3rd anniversary.
ReplyDeleteThanks Grace! My kitchen is looking less like a hurricane hit it when I'm done!
DeleteThese both look terrific Karen! especially the chicken - great depth of flavor and color
ReplyDeleteThanks so much. I probably should have lead with the chicken =)
DeleteWell done! Sir frying totally intimidates me so I envy your skills. Being a vegetarian also seems to complicate stir frying because recipes invariable say "add oyster sauce" Or some sort of fish sauce. Really need to take hold of bok choy and get stir frying!
ReplyDeleteThere are so many veggie recipes in this book that are totally vegetarian!
DeleteHello Karen, I love all of them, except shrimp or seafood that I cannot touch I am allergic to it ,I just wanted to ask you another question while I'm writing this what can I use if I don't have 0% flour four pizzas, I just got the new book from Ken folk (The Elements of Pizza) " happy " happy " ,can you please get back to me and let me know and also if you have a moment can you go and see my post, thank you Karen again.
ReplyDeleteHi Rosa. I think All purpose flour would be fine. I'll check out your post. PS I just got that book too
DeleteI just love he's pizza book , wow! Yours came too, I am glad for you Karen and and thank you...P.S. I can't wait to start making the delicious pizzas.
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