Sauteed chayote squash with cilantro

Yield: 1 batch

Measure Ingredient
¾ pounds Chayote squash cut into wedges
2 tablespoons Hot red chili oil
1 teaspoon Coarsely chopped fresh cilantro
1 \N Garlic clove; pressed
¼ teaspoon Salt
1 cup 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.

Submitted By CATHY HARNED On 12-11-95

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