Vegan sweet and tangy soybean-based “fish fillets” with chayote stir fry

Vegan sweet and tangy soybean-based "fish fillets" with chayote stir fry

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Author Connie Veneracion


  • 4 to 6 “fish fillets”
  • 2 tablespoons vegetable oil
  • 1 teaspoon minced garlic
  • 1 onion thinly sliced
  • 1 tomato roughly chopped
  • 1 bell pepper thinly sliced
  • 1 chayote peeled, cored and cut into thin strips
  • 1 tablespoon sugar
  • salt and pepper to taste
  • pepper to taste


  • Heat a tablespoonful of vegetable oil in a pan. Saute the onion, tomato and garlic for about two minutes or until the onion and tomato are slightly softened.
  • Add the chayote, bell pepper and sugar. Stir. Add a couple of tablespoonfuls of water. Season with salt and pepper. Stir. Cover and cook until the chayote is tender but not mushy. Should take about seven to eight minutes.
  • Meanwhile, in another pan, heat the remaining tablespoonful of oil.
  • Pan fry the “fish fillets” just until heated through and lightly browned. Set aside.
  • When the vegetables are done, divide into two portions and add one portion to the the pan fried “fish fillets” (I tossed the other half of the vegetables with the pork — see below). Toss. Taste. Adjust the seasonings, if needed.
  • Sprinkle with chopped parsley (optional) before serving.


Stir fried pork and chayote
While the vegetables were cooking in one pan and the “fish fillets” were lightly frying on a second pan, I had a third pan where boiled strips of pork were frying in its own fat over medium heat. When the meat was browned, I threw out the fat that had been rendered and tossed the meat with half of the vegetables.