| 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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