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Method:
Discard the tougher leaves from the
Chayote leaves and rinse remaining tender leaves well. Stir-fry
minced garlic with 5 tablespoons oil until brown and crispy.
Remove and drain. Retain 2 tablespoons cooking oil in the wok to
stir-fry the leaves. Season with Chinese cooking wine and salt
to taste and cook until flavor is absorbed. Add the crispy
garlic and toss well. Remove immediately and serve.
Note: Chayote leaves
come from the Chayote squash. Only tender leaves can be cooked.
Purchase in quantity because there won't be much left after discarding
old leaves and stems.
Do not add the crispy garlic to the dish
too early, or it will loss its crispiness and its aroma.
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