Ginisang Sayote and Carrots

I woke up today feeling low and bloated from overeating meat from last night's family get together. I felt like munching some fresh raw celery or straight vegetable menu for the day. As I search the fridge of the remaining vegetable stocks from last week's groceries, this is what I cooked for breakfast...ginisang sayote and carrots.


Ingredients:
100 grams ground pork
2 large size sayote, julienne cut
2 large size carrtos, julienne cut
4 cloves of garlic, crushed
1 medium onion, minced
1 tsp oyster sauce
1 tbsp cooking oil
salt and pepper to taste

*** julienne cut is cut into long thin strips
*** sayote in english is chayote or chayote squash or vegetable pear
*** pork can also be substituted with shrimp

Preparations:

1. Heat pan and pour the cooking oil.
2. Toss the garlic, wait until brown then toss the onion stirring until become translucent.
3. Add the ground pork and mixed. Wait for the pork to soften, this will take about 3 to 5 minutes
4. Shower with salt and pepper to add aroma and taste.
5. Pour it the oyster sauce then mixed for about 30 seconds.
6. Add together the sayote and carrot.
7. Simmer for another 5 minutes or until the vegetables are cooked. 

 Depending on how you want your vegetables to eat. I prefer half-cooked to have the tenderized crunchy bite.

Carrots, julienne cut

Sayote (Chayote, chayote squash, vegetable pear)