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Sauteed Chayote Squash With Cilantro

Yield: 1 batch

Ingredients and directions for this recipe

3/4 lb Chayote squash -cilantro
-- cut into wedges 1 Garlic clove; pressed
2 tb Hot red chili oil 1/4 ts Salt
1 ts Coarsely chopped fresh 1 c Bean sprouts

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.

See also:
Previous recipe Sauteed Chayote
Next recipe Sauteed Chayotes (chayotes Guisados)

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