1. One chayote, half a pleurotus eryngii, 60 grams of pork tenderloin, and one green onion.
2. Wash and cut the chayote and remove the flesh.
3. Chayote slices.
4. Cut pleurotus eryngii into half round slices, slice the tenderloin, and chopped green onion.
5. Heat in a frying pan and add some oil to sauté pleurotus eryngii and tenderloin with shallots.
6. Add a spoonful of oyster sauce and sauté until fragrant.
7. Stir fry with chayote.
8. Add salt and five-spice powder and stir fry evenly.
9. Sweet, crisp and fragrant fried chayote.
