Chayote and some leftover meat was a favorite in my household, my mother cooked it often with very little seasoning but it always came through tasting beautiful and delicious. The chicken held more of the fatty flavors, the chayote stayed light. Chicken can be substituted for spam, chinese sausage, or pork.

• Peel chayote and chop into slivers. Chayote slivers should similar in length and width to the meat slivers
• Chop meat slivers into similar lengths and widths and let marinate in a combination of soy sauce, cooking wine, salt, and tapioca starch, if you want to get fancy. If not, let sit in soy sauce and salt and rub it in with your fingers to tenderize.
• Let garlic fry in oil until garlic vapors rise.
• Throw in chayote slivers and stirfry, salt to taste. Add in meat and stir fry until done.
• Serve with rice.