Shrimp and Chayote Stir-Fry

Shrimp and Chayote Stir-Fry

Adapted from The Slanted Door, Modern Vietnamese Food by Charles Phan, this stir-fry is light and refreshing.

Chayote aka mirliton is crisp, pale-green squash with a delicate flavor and tender crunch, somewhere between zucchini and green papaya. It holds up beautifully in a quick stir-fry and absorbs seasonings well.

Here, the colors and textures are part of the appeal. The light green chayote stays crisp-tender, while the shrimp turn soft pink and slightly springy. Together they create a clean contrast — cool green and warm pink, crisp and juicy against sweet and firm. Tossed with air-dried Momofuku noodles, it becomes a complete dish — the noodles soaking up the light, savory sauce and tying together the light jade and blush pink in a tangle of satisfying chew.

Shrimp and Chayote Stir-Fry Recipe

Ingredients

• 2 medium chayotes
• sea salt
• 2 T. olive oil, divided
• 1 1/2 t. cornstarch
• 1 1/2 t. fish sauce, divided
• 16 medium shrimp – peeled, deveined, tail-off
• 2  garlic cloves, minced
• 3 T. mirin
• red fresno chile, sliced thin

Method

Peel the chayote with a vegetable peeler. Cut as you would a mango, by slicing the two meaty ends off and discarding the center seed. Julienne the chayote flesh. Bring a pot of salted water to a boil over high heat and blanche the chayote for 3 – 4 minutes. Drain and set aside.

In medium bowl, combine 1 T. olive oil, cornstarch, and 3/4 t. fish sauce with a pinch of salt. Stir to combine then add the shrimp. Marinate 15 minutes.

Heat wok over high heat. Add 1 T. olive oil. Quickly stir-fry shrimp with marinade for about one minute until just cooked through. Lower the heat to medium-high and remove shrimp to a plate with a slotted spoon, leaving the oil in the wok. Add a splash more oil if needed then add garlic, chayote, mirin, red chile, and 3/4 t. fish sauce. Stir-fry another minute or two until everything is hot. Finally add the shrimp back in to the wok and toss.

To Serve

• noodles (we like momofuku)
• toasted sesame oil
• fresh ground black pepper

Cook noodles according to package instructions. Drain and toss with a small amount of toasted sesame oil and pinch of salt.

Place warm noodles in shallow bowl or plate. Tip the stir-fry mixture over the top of the noodles, including all the juices.

Finish with a few generous grinds of black pepper.

Charles Phan 1962 – 2025

Charles Phan the culinary genius behind San Francisco’s Slanted Door, reimagined Vietnamese cuisine for a new generation, marrying bold, authentic flavors with local, seasonal ingredients and effortless elegance. His dishes weren’t just meals—they were experiences, vibrant and balanced, full of life and color.

A little while ago, I made his cellophane noodles with Dungeness crab, and it’s easy to see why his cooking inspired so many: the delicate noodles cradle sweet, tender crab, while every bite bursts with freshness and umami, capturing the very essence of Phan’s approach—accessible, refined, and unforgettable.

Rest in peace, Chef.