1. Peel and slice the chayote, heat up a non-stick pan, pour in corn oil, quickly pour into the chayote and stir-fry.
2. Pour in Chinese cabbage and stir-fry.
3. Stir-fry on high heat for 3 minutes.
4. Add a pinch of salt.
5. Collect the juice over the fire and serve it on a platter.
6. Finished picture.
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