Thai cuisine · Vegetable Dishes

Pad Yod Fak Maeo

Tender chayote shoots quickly tossed in the wok, coated glossy with garlic slices and oyster sauce.

Ingredients · for 4 servings

• 500 g chayote shoots (yod fak maeo, or substitute 4 chayotes)
• 6 garlic cloves
• 2 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tsp sugar
• 1 tsp cornstarch
• 80 ml vegetable stock
• 3 tbsp vegetable oil
• 1/2 tsp white pepper

Instructions

1. Sort through the chayote shoots, snap off the tough stem ends and cut the tender tips into 6 cm pieces; if using chayotes instead, peel and cut into thin wedges.
2. Slice the garlic thinly and mix the oyster sauce, soy sauce, sugar, cornstarch, stock and white pepper until smooth.
3. Heat the oil in a wok until lightly smoking and fry the garlic slices for 20 sec. until golden at the edges.
4. Add the stem pieces and fry for 1 min. over the highest heat so they develop roasted flavor without releasing water.
5. Add the tender tips and the sauce and toss for another 60–90 sec. until everything glistens deep green and the sauce thickens slightly.
6. Transfer immediately to a warmed platter and serve with jasmine rice.