1 chayote squash, peeled and seeds removed 1 tablespoon vegetable oil 1/2-inch piece of ginger, lightly smashed 1/4 teaspoon salt 1 small carrot, peeled and thinly sliced 1/2 medium red onion, thinly sliced 1 tablespoon white wine 1/2 pound snow peas 1 tablespoon vegetable stock 4 cups cooked white rice (optional)
Thinly slice the chayote squash. In a heated wok, add oil and then ginger and salt. Add squash, carrot and onion and stir fry for 1 to 2 minutes. Add wine and stir, then add snow peas and stock and stir fry for 30 more seconds.
Serve over rice as a side dish.