Chayote stir fried

This is probably a strange recipe to you all, my mom made this once or twice but I remember how good it was. I took a jab at preparing this dish and it turned out better than expected. You should probably give this a shot, you'll probably enjoy it as well.

Here's the Chayote, in cantonese it is 佛手瓜 fut sao gwa (lit. Buddha hand melon), 合掌瓜 hup jeung gwa (lit. closed palms squash), thanks Dailo and Jack for the reference.

Ingredients:
Chayote (2)
Garlic (2 cloves)
pork/chicken/dried shrimp
Oil
Salt
Chicken stock(1/2 cup)/powder(half tea spoon).
Corn starch

Step 1:
Best way to prepare it is slice it in half then remove the soft seed in the center. Peel the skin and cut it into thin slices. You might want to wear a plastic glove when cutting these, the skin have a slimy substances, it would take awhile to wash off. I have two chayotes in this plate.


Step 2:
Dice garlic and slices of pork/chicken/dried shrimp. I used pork.


Step 3:
Heat up some oil and add in the garlic. Once the garlic is brown a little add the pork/chicken/dried shrimp. Cook these a little to get the flavor's out.


Step 4:
Add the chayote and sprinkle some salt in. The chayote is naturally sweet so you don't need too much salt. Stir fried a little then add some chicken stock/powder. This should give it a little more flavor.

Step 5:
If you used chicken stock then you can skip this step. Add 1/2 cup of cold water.

Step 6:
Cover and cook for probably 3-5 minutes. Mix in between this step.

Step 7:
Once most of the pieces are transparent then you can add the water mixed corn starch. You'll know they are cooked when you don't see that white color in them.

Step 8:
Serve and enjoy!

The Chayote has a similar texture as the Kohlrabi. It is naturally sweet so it should be refreshing.