Julienne a chayote, carrot and bell pepper, slice some mushrooms and throw them in hot oil. Pour in sauce, cook a few minutes and you've a delicious vegan mushrooms and chayote stir fry!

Vegan Mushrooms and Chayote Stir Fry

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Author Connie Veneracion


  • 1 large chayote
  • 1 medium carrot
  • 1 large bell pepper
  • 2 shallots
  • 4 cloves garlic
  • 1 half-inch knob ginger
  • 6 button mushrooms
  • 1 tablespoon cooking oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon sugar
  • 1 splash rice wine
  • 1 tablespoon soy sauce
  • juice of a 1/4 lemon
  • 1 teaspoon tapioca starch or corn starch
  • sliced scallions to garnish
  • fried garlic to garnish


  • Peel and core the chayote, then julienne (see tips).
  • Peel the carrot and julienne.
  • Deseed the bell pepper and julienne.
  • Peel and thinly slice the shallots.
  • Peel and mince the garlic.
  • Peel and grate the ginger.
  • Thinly slice the mushrooms.
  • Heat the cooking oil in a wok or frying pan.
  • Saute the shallots, garlic and ginger until fragrant.
  • Turn up the heat to high and add the chayote, carrot, bell pepper and mushrooms. Sprinkle in the salt and pepper. Stir fry (see stir frying basics) for one minute. 
  • Sprinkle in the sugar and add the rice wine. Stir fry for two to three minutes or until the vegetables are just beginning to get tender.
  • In a small bowl, stir together the soy sauce, lemon juice and starch with half a cup of water. Pour into the vegetables in the pan. Continue stir frying until the sauce is thick and clear. Cook a minute or two longer to make sure that the starch leaves no powdery sensation in the mouth.
  • Serve the vegan mushrooms and chayote stir fry topped with sliced scallions and fried garlic. Serve over rice or toss with cooked noodles.