Chayote pieces with mango in sweet and sour sauce

Ingredients for 2 servings:

• 250 g chayote(s)
• 200 g water
• 4 g vegetable stock powder
• 1 small spring onion(s), only the green part
• 10 g ginger
• 2 medium-sized garlic cloves
• 2 Pepper, red, long, mild
• 100 g mango pulp, fresh or canned
• 2 tbsp sunflower oil
• 1 tbsp sauce (spring roll sauce ala Sanur Beach, see appendix)
• 1 pinch of salt
• 1 tbsp sugar, fine grain
• 1 tbsp rice wine vinegar, black
• 8 tbsp cooking water from the pasta
• 1 tsp tapioca flour
• 2 tbsp rice wine (Arak Masak)
• 1 tbsp sesame oil, dark
• 20 g peanuts, seasoned
• n. B. Kaffir lime leaves, in threads

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

A lukewarm, exotic appetizer. Recipe from Shandong, China.

Wash, peel, and quarter the chayote lengthwise. Cut crosswise into approximately 8 mm thick slices, then cut these into approximately 2 x 3 cm pieces. Dissolve the vegetable stock powder in the water and cook the chayote pieces for 5 minutes. Strain, DO NOT rinse, and keep the cooking water. Wash the spring onions, remove any wilted leaves, and cut the green part into approximately 8 mm thick rings. Wash and peel the fresh ginger, cut off a 4 cm long piece crosswise, and dice it. Freeze any unused cubes. Weigh frozen goods and thaw. Trim both ends of the garlic cloves, peel them, and slice or grate them lengthwise into approximately 1 mm thick slices. Chop the slices into small cubes. Wash the chili peppers, remove the stems, cut them crosswise into approximately 6 mm wide pieces, and remove the seeds. Wash the mango, cut off both ends, peel with a vegetable peeler, and fillet the flesh from the core. Use the large fillets for garnishing, and chop the smaller ones crosswise into approximately 1 cm wide pieces. For the sauce, mix the first 5 ingredients up to and including the cooking water. Dissolve the tapioca flour in the rice wine and stir into the sauce. Stir thoroughly before use. Heat the sunflower oil in a wok and toss the wok. Add the ginger, garlic cloves, and chili peppers and stir-fry for 1 minute. Add the chayote pieces and stir-fry for 2 minutes. Reduce heat, deglaze with the sauce, and simmer for 2 minutes. Add the mango pieces and mix in. Divide among serving bowls, garnish, serve cooled as an appetizer, and enjoy. Note: In China, this San Xian appetizer is traditionally made with fresh, green bamboo shoots. Using chayote instead of bamboo makes this appetizer even more flavorful. Appendix: Springroll sauce ala Sanur Beach: https://www.chefkoch.de/rezepte/3962751607426317/Springrollsauce-ala-Sanur-Beach.html