Sauteed Chayotes

• 3 chayotes
• 2 large garlic cloves, coarsely chopped
• 1 teaspoon Mexican oregano, crumbled (see Notes)
• 1 teaspoon salt, or to taste
• 2 tablespoons vegetable oil

1. Peel and seed the chayotes and cut into 1/2-inch dice.
2. Place in a medium-size saucepan, cover with cold water, bring to a boil over high heat, and cook for 5 minutes.
3. Have ready a large bowl filled with ice water.
4. Drain the chayotes and quickly plunge into the ice bath to stop the cooking.
5. Drain well.
6. Set aside in a bowl.
7. With a mortar and pestle or the flat of a heavy knife blade, crush the garlic to a paste with the oregano and salt.
8. Toss well with the diced chayotes.
9. Let stand until ready to serve.
10. In a medium-size skillet, heat the oil over medium-high heat until rippling.
11. Add the chayotes with the garlic mixture that clings to them and cook, stirring constantly, until the moisture has evaporated, about 5 minutes.
12. Serve at once.

chayotes, garlic, oregano, salt, vegetable oil

Taken from www.cookstr.com/recipes/sauteacuteed-chayotes (may not work)