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.
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