Sauteed Chayotes

1. 1

   Peel and seed the chayotes and cut into 1/2-inch dice.

2. 2

   Place in a medium-size saucepan, cover with cold water, bring to a boil over high heat, and cook for 5 minutes.

3. 3

   Have ready a large bowl filled with ice water.

4. 4

   Drain the chayotes and quickly plunge into the ice bath to stop the cooking.

5. 5

   Drain well.

6. 6

   Set aside in a bowl.

7. 7

   With a mortar and pestle or the flat of a heavy knife blade, crush the garlic to a paste with the oregano and salt.

8. 8

   Toss well with the diced chayotes.

9. 9

   Let stand until ready to serve.

10. 10

    In a medium-size skillet, heat the oil over medium-high heat until rippling.

11. 11

    Add the chayotes with the garlic mixture that clings to them and cook, stirring constantly, until the moisture has evaporated, about 5 minutes.

12. 12

    Serve at once.

No additional tips available.