| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Mexican | Mexican, Vegetables | 1 | Servings |
INGREDIENTS
| 1 | Chayote; (3/4-pound) cut into 1-inch strips | |
| 1 | sm | Onion; cut into rings |
| 2 | tb | Chili oil |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
INSTRUCTIONS
Saute chayote and onion in hot oil in a skillet 10 minutes or until tender. Add salt and pepper; cover and cook over medium heat 5 minutes. Serve immediately. Makes 2 to 3 servings. Note: You can find chili oil in the Oriental or oil section of your grocery store. For a handy substitution, saute squash in olive oil, and add 1/2 teaspoon hot sauce with salt and pepper. Recipe by: Southern Living Posted to MC-Recipe Digest V1 #1036 by Suzy Wert <SuzyWert@aol.com> on Jan 23, 1998
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