Week 42--Chayote Squash

Again I'm a little behind in posting these recipes.  Each week I'm finding it more and more difficult to carve out time to cook.  Isaac has completely eliminated his afternoon naps and Andrea seems to be sleeping less and less.  These days my meals consist of something I can throw together in 15 to 20 minutes and it's typically a repeat of something I've already posted here so no need to replicate :)  Plus I really try to bring something unique and different into these recipes so I'm being challenged in multiple ways.  Enough with the pity party.  Here is this week's recipe which features Chayote Squash, but as always, let me give you some information on this vegetable which is very close to my heart.  It may have been one of my very own first foods as a baby.  I remember fondly that my mom used to save me the hearts because she knew I liked them so much.  They are buttery and a nice contrast to the more water dense flesh.

Chayote is originally native to Brazil where it grows abundantly and has little commercial value. It has been introduced as a crop all over Latin America and worldwide.  The main growing regions are Brazil, Costa Rica and Veracruz, Mexico.  Costa Rican chayotes are predominantly exported to the European Union, whereas Veracruz is the main exporter of chayotes to the United States. 

The Chayote fruit is used in mostly cooked forms.  When cooked, chayote is usually handled like summer squash, it is generally cooked to retain the crisp flavor.  Though rare and often regarded as especially unpalatable and touch in texture, raw chayote may be added to salads or salsas, most often marinated with lemon or lime juice.  Whether raw or cooked, chayote is a good source of amino acids and vitamin C. Source:  http://en.wikipedia.org/wiki/Chayote

Vegetable "Pad See Yew" with Tofu

Ingredients (remember to choose organic whenever possible)

2 1lb blocks of sprouted tofu, drained and cubed

1 cup of snap peas

1 cup of broccoli florets

1 cup of sliced carrots

1 cup broccoli slaw

2 chayotes, sliced to resemble thick noodles

1/2 cup sliced scallions

4 cloves of garlic, minced

1 1-inch piece of ginger, minced

1tsp chinese seasoning

1tsp sesame oil

chopped coriander leaves for garnish

Sauce

4TB coconut aminos (or soy sauce)

1TB apple cider vinegar

1TB sugar (or honey)

1TB good quality fish sauce

Juice of 1/2 lime

Mix all together

Directions

1. Heat a wok in very high heat.  Add sesame oil and brown tofu on all sides.  Add chinese seasoning and scallions and cook until these begin to brown.  Set aside.

2. In the same wok stir fry carrots, peas, and broccoli for about 5 to 7 minutes or until they begin to get tenderize (you may add a little more oil if needed.  I didn't). Add garlic and ginger and cook for a minute.  Add sauce, "noodles,"  and stir until well coated.  Add tofu and cook until sauce begins to bubble.  Turn off heat and served immediately.