I really love the taste of chokos cooked with oyster sauce, but since oyster sauce contains sugar, I have to look for alternatives. Chokos (chayote) have almost no salicylates, but the soy sauce I use contains amines and glutamates, and the garlic contains amines to. So this dish is for me, while my daughter had steamed broccoli (which contain salicylates)
Method:
1) While wearing gloves, peel 2 chokos and chop off ends.
2) Slice lengthways into quarters, then chop into thin slices
3) Peel and finely chop 2-3 cloves garlic
3) Melt 1 TBSP butter in a saucepan. Add chokos and garlic and saute for a minute or two.
4) Add salt to taste, 1-2 tsp soy sauce and about 1/4 cup water
5) Stir well, cover, and simmer until chokos tender (about 5-10 mins)
1) While wearing gloves, peel 2 chokos and chop off ends.
2) Slice lengthways into quarters, then chop into thin slices
3) Peel and finely chop 2-3 cloves garlic
3) Melt 1 TBSP butter in a saucepan. Add chokos and garlic and saute for a minute or two.
4) Add salt to taste, 1-2 tsp soy sauce and about 1/4 cup water
5) Stir well, cover, and simmer until chokos tender (about 5-10 mins)