Chayote (Chokos) Tomato Stew 番茄焖煮佛手瓜

Okra with Tomatoes. Bitter Melon with Tomatoes. Brisling Sardines with Tomatoes. Cabbage with Tomatoes. And now...Chokos (Chayote) with Tomatoes.


When the word "Umami" became a hype these few years, tomatoes became a topic of the town as they are tied to ketchup which many claimed to taste "Umami" - kinda addictive with savory deliciousness. I do not like ketchup (or probably, should I say, not my kitchen or dining habit to have it?) but extremely so love tomatoes. That is why many Indian curries and dishes taste so good. They've got tomatoes.

Stir-Fry Chayote with Fresh Lily Bulbs 清炒佛手瓜鲜百合

As I am quite familiar with using chayote in cooking, I also explored another relatively new ingredient to pair with chayote recently. Fresh Lily Bulbs mark a close resemblance to...errr.... "finger nails"?

Can you find the finger nails I am talking about?

Fresh lily bulbs have a natural hint of sweetness and according to Chinese medicinal perspective, have slightly "cold properties". When the weather is dry, lily bulbs can be used to relieve coughs, dry throats and to clear away "heat" in the body. They are also known to promote restful sleep, to treat insomnia and reduce heart palpitations.