GUISADONG SAYOTE AT SITCHARO
Prep time: 30 minutes
Cooking time:15 minutes including frying tofu.
Yields: 6 with steamed rice
2 large sayote/chayote, peeled, rinsed with cold water and cut into thin strips
3/4 lb snow peas (sitcharo) ends removed, washed with cold water
1 cup cooking oil for frying tofu
3 blocks (3/4 part of a regular size container) 8 oz, extra firm tofu, water removed.
1 large onion, peeled and diced
2 large tomatoes, chopped
5 cloves garlic, minced
salt and pepper
1 cup to 1 1/2 cups vegetable broth
2 tbsp fish sauce
1/2 lb medium size shrimp, peeled and deveined
Wrap and press tofu with plys of paper towels to remove the water.
cut into small dice and coat with cornstarch.
Set aside and pre heat cooking oil to 350 F..
Fry tofu for 6 minutes until golden brown. Set aside.
Remove oil. Just leave 2 tbsp for sauteing.
Cook onions and tomatoes and cook for 2 minutes.
Mash aromatics to release juice.
Add garlic and cook for 30 seconds.
Season with salt and pepper.
Bring to a boil (1 minute)
Add sayote and cover for 5 minutes over medium heat.
Uncover and add snow peas.
Cover and cook for a minute.
Uncover and add shrimp.
Cover and cook for 1 minute.
Turn off heat after and allow the carryover cooking to cook the shrimp completely. (1 minute)
Uncover and add tofu.
Fold tofu into the dish.
Serve with steamed rice.