..: Chayote

So, I know some of you may be put off by some of the ingredients you will see listed below, which is why I am going to talk about them and what to expect out of them! This was actually my first experience cooking with these ingredients, and was pleasantly surprised! I figured I was going to spend my night cursing, knife in hand, and finally getting dinner on the table at midnight. Jicima - Jicima tastes a like a combination of celery, onions, and a hint of apple and is crunchy like a watercress. Despite its outside appearance (rugged, tough, and brown), it is very easy to cut through and peel. Chayote Squash - Chayote is a squash that is native to Costa Rica, and almost resembles a green tomato or tomatillo. This, again, peels easily and the meat of the squash has a texture similar to a pear. It tastes very much like a mild apple. All of the veggies and fruit I bought for this dinner were surprisingly inexpensive - which is ALWAYS a plus!

Fall Blend Pork Stir Fry over White Rice
Yields 5 generous servings

To Prepare Pork
1. Slice 3/4 pounds thin cut, boneless pork chops into 1 inch long, 1/2 inch wide cubes
2. Pan sear in olive oil in a frying pan

To Prepare Veggies
1. Peel jicama and cut into 1/4 inch slices. Cut these slices into 1 inch squares
2. Thinly slice 2 red pears, leaving the peels on
3. Grate 1 cup of carrots, or you can buy pre-grated carrots to save some time and energy
4. Dice 2 shallots
5. Peel 1 chayote squash and cut into half inch cubes

Bringing It Together
1. Add the shallots to the pork and olive oil. Cook them down until the shallots just start to brown
2. Add the remaining veggies and fruit
3. Continue to cook for 10 minutes

Sauce
1. Combine a 1/2 cup of vinegar with 3 tablespoons of honey
2. Blend well and pour into frying pan
3. Cook all ingredients together for approximately 10 more minutes, or until the pears are just starting to lose their peels and have become soft
4. While the stir fry is finishing cooking, prepare your white rice