Sayote (chayote) guisado plus

A reader once lamented on the lack of variety in Filipino cooking. Mostly, she observed, there were only basic cooking techniques: sauteeing, soup and de-sarsa (with sauce). As far as I am concerned, those are not insufficient. The trick is combining them with other techniques to come up with more variety in cooked dishes. Take the basic guisado (sauteed), for instance. While traditionally it means cooking garlic, onions and tomatoes in a little oil before adding the meat or seafood and diced vegetables, one doesn’t have to be limited by the traditional, right? Why not start cooking a dish by sauteeing the old way then finish it by doing something totally unexpected?

The dish in the photo is basically chayote (sayote) guisado. However, towards the end of cooking time, I added lots of chopped basil leaves and sliced mushroom caps, then thickened the sauce a bit with tapioca starch. Off the fire, I drizzled a little sesame seed oil over the pork and vegetables then tossed them a few times before serving. The result was still a traditional guisado but with the texture and aroma of a Chinese stir fry.

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