If you close your eyes and squint (or have a vivid imagination), you might notice the chayote has a vague resemblance to two hands clasped in prayer - hence its Chinese name: Buddha's hands squash.
What is it? A pale green squash that's almost pear shaped and slightly wrinkled. It has thin skin, a single kernel inside and moist, tender, mild-tasting flesh.
What to look for: the squash should be firm, with no bruises, and the skin should be slightly shiny.
When is it in season? Although it's not the most common vegetable in Hong Kong, you can find it in markets year round if you search hard enough.
What else? Although it's usually peeled, the thin skin is edible. Raw chayote can be mildly irritating to the skin, so as you're peeling and preparing it, rinse it and your hands frequently under running water.
How to use: chayote is delicious in a stir-fry. Marinate sliced pork with soy sauce, rice wine, salt, sugar, white pepper and cornstarch. Peel the chayote (it's fine if you leave on some of the skin; it can be difficult to peel the wrinkles), cut it in half and remove the seed. Cut the flesh on the diagonal about 5mm thick; cut the larger end pieces in half. Heat oil in a wok or skillet then add a lightly crushed clove of peeled garlic and a couple of slices of peeled ginger. Stir until aromatic then add the meat. Stir-fry until the pork is no longer pink then remove from the pan. Heat a little more oil in the pan, add the sliced chayote and stir for a few seconds. Sprinkle lightly with salt, add about 50ml of water then cover the pan with the lid, lower the heat and cook until the squash is tender. Remove the lid, return the pork to the pan and stir-fry until the meat is fully cooked. Drizzle with sesame oil, sprinkle with chopped spring onions and serve.