Embark on a culinary journey with the simple yet sublime Chayote Squash and Egg Stir Fry (Su Su Xào Trứng), a dish that beautifully marries the mild, crisp sweetness of chayote squash with the rich, comforting texture of scrambled eggs. This recipe not only promises a delightful blend of flavors but also serves as a testament to the versatility and nutritional prowess of its main ingredients. Originating from a tradition of combining fresh produce with staple ingredients to create meals that are both satisfying and healthy, Chayote Squash and Egg Stir Fry stands out as an easy-to-make, wholesome option suitable for any meal of the day.
As we delve into this recipe, we invite you to appreciate the simplicity of its preparation, which believably showcases how a few carefully chosen ingredients can be transformed into a dish that’s both nourishing and packed with flavor. Whether you’re a seasoned chef or a cooking novice, this guide will walk you through the steps to achieve a perfect stir fry every time. Alongside the cooking process, we’ll uncover the nutritional benefits of chayote squash and eggs, offer tips for personalizing the recipe to your taste, and explore the cultural significance of this beloved dish. Join us as we explore the delightful simplicity and depth of flavors in Chayote Squash and Egg Stir Fry, a dish that’s as enjoyable to make as it is to eat.
Introduction about Su Su Xào Trứng
This delightful chayote squash and egg stir fry dish, known as Su Su Xào Trứng in Vietnamese, beautifully combines the mild flavor of chayote with the richness of eggs into a quick, nutritious, and tasty meal. With just a few simple ingredients, this stir fry can be whipped up any night of the week for a satisfying dinner that celebrates the harmony between vegetable and protein.
Ingredients Needed
The core components of this recipe are:
- Chayote squash – 1 medium squash yields around 2 cups diced
- Eggs – 2 large eggs
- Onion – 1/2 onion, diced
- Garlic – 2 cloves, minced
- Soy sauce – 1-2 Tbsp
- Cooking oil – 1-2 Tbsp vegetable oil
Optional additions:
- Bell peppers
- Bean sprouts
- Green onions
- Peanuts
- Chili sauce or chili garlic sauce
- Lime juice
Preparation and Cooking
Preparing the Chayote Squash
Chayote squash has a firm texture that requires proper preparation to achieve the right tenderness in the finished dish.
- Wash the squash thoroughly under running water while gently scrubbing the skin.
- Cut off both ends of the squash.
- Stand the squash on one flat end and slice in half lengthwise.
- Use a spoon to scoop out and discard the pit.
- Peel off the tough green skin with a vegetable peeler or paring knife.
- Cut the peeled squash into 1/2 inch dice.
Eggs Preparation
For optimal flavor and texture:
- Crack 2 eggs into a small bowl.
- Add a pinch of salt and several grinds of black pepper.
- Beat the eggs thoroughly with a fork until uniform in color.
Stir-Frying Technique
The chayote squash requires stir-frying over high heat to develop a tender-crisp texture.
- Heat 1 Tbsp vegetable oil in a wok or large skillet over high heat.
- When the oil is shimmering, add the diced chayote.
- Stir-fry for 2-3 minutes, keeping the squash in motion.
- Add the onion and continue stir-frying another 2 minutes.
- Add garlic and stir-fry 1 more minute.
Combining Ingredients
Next, swiftly incorporate the eggs:
- Push the vegetables to one side of the wok.
- Pour the beaten eggs into the cleared space.
- Gently scramble the eggs, then slowly fold into the vegetables.
- Continue stir-frying to evenly distribute ingredients.
Enhancing Flavor
- Add 1-2 Tbsp soy sauce and toss everything together.
- Taste and adjust seasoning if needed.
- Stir-fry for 1 final minute to allow flavors to permeate.
Nutritional Information
Chayote squash and eggs pack a nutritious one-two punch.
Nutrient | Benefit |
Chayote | Excellent source of vitamin C, folate, magnesium, and potassium. Contains antioxidants. |
Eggs | High-quality protein, vitamins, minerals. Contains choline for brain health. |
Together, they provide a meal high in nutrition without excess calories.
Advanced Cooking Tips
- Use very high heat and small batches for best wok technique.
- Let wok become fully heated before adding oil.
- Employ a scooping/folding motion when stir-frying.
- Cook eggs gently to avoid toughness from over-scrambling.
Recipe Variations and Dietary Adaptations
This versatile recipe can be adapted for different diets and tastes:
- Vegan: Replace eggs with cubed firm tofu.
- Vegetarian: Use 2 eggs instead of 3-4 for non-vegans.
- Add crunch: Stir in roasted peanuts before serving.
- Extra veggie: Add sliced bell peppers and/or bean sprouts.
- Spicy: Mix in chili garlic sauce or chili oil to taste.
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator up to 4 days.
- Reheat in a skillet over medium heat, adding a splash of water to restore moisture.
Cultural Significance
Egg and vegetable stir-fries are a cornerstone of Southeast Asian cuisines. This dish celebrates the cultural diversity of the chayote squash, which originates from Mesoamerica.
Pairing Recommendations
Serve this protein-packed stir fry with:
- Steamed jasmine rice
- Fresh herbs and lime wedges
- Hot chile sauce on the side
- Vegetable spring rolls
For a complete meal, add a light soup like tom kha gai.
Conclusion
Quick, nourishing, and adaptable, chayote squash and egg stir fry is a fantastic way to put this interesting gourd to use. With its contrast of textures and savory flavor profile, this dish is sure to satisfy. The simple preparation and healthy ingredients make it an easy dinner option for any busy home cook. Expand your culinary horizons by exploring the delights of chayote squash today!
Ingredients
- 2 Chayote squash
- 3 Eggs
- 1 Shallot, minced
- 2 cloves Garlic, minced
- 2 tablespoons Fish sauce
- Salt
- Black pepper
- 2 tablespoons Cooking oil
Instructions
- Prep: Wash and peel the chayote squash. Cut the chayote in half lengthwise and remove the pit. Slice the chayote thinly.
- Whisk the eggs: In a bowl, whisk together the eggs with 1 tablespoon of fish sauce, a pinch of salt, and a pinch of black pepper.
- Heat the pan: Heat 1 tablespoon of cooking oil in a wok or large pan over medium heat.
- Sauté the aromatics: Add the shallot and garlic to the pan and cook until fragrant, about 30 seconds.
- Cook the chayote: Add the chayote squash to the pan and stir-fry for 3-4 minutes, or until slightly softened.
- Incorporate the eggs: Push the chayote to the sides of the pan and add the remaining 1 tablespoon of oil. Pour the whisked eggs into the center of the pan and let it cook slightly.
- Scramble the eggs: Once the bottom of the eggs is set, gently scramble the eggs with a spatula, incorporating the cooked chayote.
- Season and serve: Drizzle the remaining 1 tablespoon of fish sauce over the stir-fry. Season with additional salt and black pepper to taste. Serve immediately with rice.
Notes
- You can add other vegetables to this stir-fry, such as chopped carrots, bell peppers, or bean sprouts.
- For a vegetarian option, you can substitute vegetable broth for the fish sauce.
- If you prefer your chayote squash softer, stir-fry it for a few minutes longer.
- Adjust the amount of fish sauce to your preference.
- Feel free to add a pinch of red pepper flakes for a bit of spice.
Nutrition Facts
Chayote Squash and Egg Stir Fry (Su Su Xào Trứng)
Serves: 2-3
Amount Per Serving: | ||
---|---|---|
Calories | 200-250 | |
% Daily Value* | ||
Total Fat | 0 | |
Saturated Fat | 0 | |
Trans Fat | ||
Cholesterol | 0 | |
Sodium | 0 | |
Total Carbohydrate 20-25 grams | 6.7% | |
Dietary Fiber | 0 | |
Sugars | ||
Protein 10-12 grams |
Vitamin A | Vitamin C | |
Calcium | Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese Food Recipes & Blog
Since 2015, I’ve enthusiastically shared my culinary journey through cooking videos on social media, aiming to empower food enthusiasts to recreate delectable Vietnamese dishes in their own kitchens. Over the years, I’ve had the honor of being featured in various esteemed magazines and television programs, where I’ve assumed diverse roles ranging from a character to a guest, and even a cooking show host. Join me as we embark on a flavorful journey together!
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