When I was young, we were invited to go my aunt's school friend who lives in Baguio. They had a small plot where they would plant vegetables and one of those were chayote. Being a good cook, may aunt prepared a simple dish using the chayote tops or shoots. Having the ingredients right out of the garden, the meal was a delight.
I tried to replicate the same manner using chayote shoots bought from the market. Nothing compares to the my aunt's cooking and the freshness of the green leafy delight. Let me share with you this simple dish that we usuually pair of with fried fish or pork chops.
1 bundle of chayote shoots, cut the stalks about 1 inch length, discard the tough stalks and mature leaves
5-7 cloves garlic, minced
1/2 medium onion, sliced
1 - 2 tbsp. fish sauce or 1 - 2 tsps. fish paste
2 cups vegetable stock
1 tbsp. oil
Saute garlic and onion in 1 tbsp. oil in medium heat. Once the onions have reached translucent, add the stalks. Saute for 30 seconds, then drop the leaves and younger shoots. Saute for another 30 seconds then pour in vegetable stock. Add fish sauce or fish paste a little at a time until the desired taste is reached. Simmer until the vegetables are cooked but not overly done.
Serve along side fried fish or pork chops.