Back to Basic with Stir Fry

We're going back to the basic. What is stir fry? If you google it, you'll see gazillions recipes floating around across the dear Internet. It even has its own article in Wikipedia. Set aside of what Wikipedia said, my own definition of stir fry is throw whatever you like into a wok add some cooking wine, stirring it until it's nicely cooked, done. The 'whatever you like' can be the combination of veggies, meat, or even fish. This time I make the super easy one because it's been a very long time since the last time I ate chayote aka labu (again you can see here Wikipedia -- what a very useful website LOL). Surprisingly, aside from Indo, it's not so easy to find this labu around. It's already not so easy to find in Singapore's supermarket as it's not your everyday veggie (and not cheap as well!!), let alone in country like the US (you need to go to Asian supermarket and get the WTF moment when you see the price... I had that one moment before when I was in US). 


This dish is simple, effortless to make and easy to your tummy, and definitely yummy.

What you need:
1 no Chayote, sliced square
200 gr shabu shabu pork meat
1/2 no onion, thinly sliced
3 cloves garlic, chopped
Seasoning: mirin, salt paper


How to:
1. On the wok (I use a very small one), saute garlic and onion until soft
2. Add on meat, saute until half cooked, then add chayote
3. Add on splash on mirin to prevent your bottom of the wok from burnt, then stir fry it. If your wok has a lit, close it, it'll cook faster and as your mom will say, close the lid so that the nutrients don't evaporate to the air. 4. Add salt and pepper and you're done once your chayote is soft (just nice because your meat won't be overcooked).