Sauteed chayote squash with cilantro
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Chayote squash cut into wedges |
| 2 | tablespoons | Hot red chili oil |
| 1 | teaspoon | Coarsely chopped fresh cilantro |
| 1 | Garlic clove; pressed | |
| ¼ | teaspoon | Salt |
| 1 | cup | Bean sprouts |
Directions
Cook squash in oil in a skillet over medium heat, turning often, 10 minuets or until tender. Add cilantro, garlic and salt; cook 2 minutes. Add sprouts and serve immediately.
Yield: 2 to 3 servings.
From Siegfried Eisenberger/Broadmoor Hotel/Colorado Springs, CO in _Southern Living 1995 Annual Recipes_. Birmingham, AL: Oxmoor House, Inc., 1995. ISBN 0-8487-1453-9. Pg. 227. Electronic format by Cathy Harned.
Submitted By CATHY HARNED On 12-11-95
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