Chayote (chokos) egg-drop soup

Main Dish
2 servings
15 min
35 min
Very Easy


Number of serving: 2
2 cloves garlic, finely minced

2 cm-knob ginger, finely minced

2 tablespoons of ground beef

drizzle of Chinese cooking wine

4 fresh shitake mushrooms caps, thinly sliced

1 chayote, thinly sliced

2 handfuls of shredded cabbage

salt and white pepper to taste

1 egg, lightly whisked

drizzle of sesame oil


  • Heat some oil in a pot, add in ginger and garlic and fry till fragrant. Add the beef, breaking beef into small bits while frying in the pot.
  • Drizzle of cooking wine around the edge of the pot to sizzle the beef bits. Add in mushrooms and fry with the beef.
  • When cooking wine almost evaporates, add chayote and cabbage and mix well with the beef and mushrooms.
  • Add 1 to 1-1/2 cups water, salt and white pepper to taste, cover the pot and allow simmer at low heat (about 10 to 15 minutes) till chayote and cabbage turn tender.
  • Turn off heat, and gently stir in the egg mixture (Note: The egg will be cooked eventually by the heat of the mixture).
  • Drizzle 2-3 drops of sesame oil before serving for aroma.


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