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Mushrooms: Wash them thoroughly. If you're using king oyster mushrooms, cut them into thin slices (see image below). For shimeji, enoki, or oyster mushrooms, tear them into small pieces.
Chayote squashes: Cut each chayote into quarters, remove the seeds, and peel the skin. Then, julienne them using a multifunctional peeler or slice them thinly. Soak them in salty water to remove the resin and make it crunchier. For more details, refer to the instructions on how to cut chayote squash.
In a pan or skillet, pour 1 tablespoon of oil. Heat over medium heat and add the mushrooms to the pan. Fry until they turn golden brown, then set them aside.
In the same pan, add a tablespoon of chopped shallots and all the chayote pieces/strips to stir-fry. Stir them quickly and evenly. If you have a large amount of chayote, you can add ⅓ cup of water to the pan while stir-frying to help cook it more evenly. Avoid overcooking, as the chayote will become soft, lose its crunchy texture, and lose a lot of its vitamins.
Return the mushrooms to the pan with the chayote squash. Mix them well and add condiments according to your preference. Gradually add salt and soy sauce to adjust the taste easily.
Once the dish is ready, garnish it with a handful of chopped spring onions and ground pepper. You can serve it as a side dish or enjoy it with cooked rice.