Marinated slices of fresh Chayote, tangy with Lemon, are first grilled, then stir-fried with scrambled, umami-rich, Chinese Salted Duck Eggs.
Prep Time20 minutesmins
Cook Time20 minutesmins
Course: Side Dish
Cuisine: Chinese
Keyword: Lemon Juice, Chayote, Salted Duck Eggs
Servings: 2
Author: John Thompson
Ingredients
1Chayote
2Salted Duck Eggs
1tsp.Salt
1tbsp.Rice Wine, or Dry Sherry
1tbsp.Lemon Juice
1tsp.Sesame Oil
½tsp.Sugar
Instructions
Slice the Chayote into strips and macerate them in a bowl with the salt.
When the Chayote has wilted, rinse away the salt and marinate the strips for fifteen minutes in a mixture of the sugar, lemon juice, sherry and sesame oil.
Break the Salted Duck Eggs into a bowl and then chop up the solid parts of the yolk into tiny chunks.
Lightly grill the chayote until cooked and some nice light grill marks appear.
Fry the eggs in a little oil over moderate heat, breaking them up into distinct chunks as they solidify.
Finally, add the chayote slices, sauté briefly until they are heated through then plate and serve.