Papaya has got to be one of the most underrated fruits in the market. Aside from having a succulent flesh when ripen (ripe papaya + ice + milk = YUM), the green and raw ones would make amazing and delicious viand meals that are common on the Filipino table.
Today, I am sharing a really really quick papaya stir fry. Preparation requires no hassle and the whole dish cooks in 20 minutes or less.
Here we go…
Papaya (cut into strips/julienned), tomatoes, onion, garlic, fresh garlic (bawang na sariwa), salt & pepper, paprika.
Note: Julienned papaya is readily available in your local markets. The bawang na sariwa is the one with long green leafy stalks that looks like chives. I don’t have any idea that it is a baby garlic though. Haha. Lastly, I use paprika all the time. Lol.
- In a wok, sauté garlic, onion, and bawang na sariwa until soft and fragrant. Reserve leafy stalks. Add tomatoes and cook until crushed, about 4 minutes.
- Add papaya. Season with salt, pepper, and paprika. Cover for 5 minutes and let the salt extract the natural juices of the papaya.
- Add hot water. The water helps the papaya to soften easily. We don’t want tough vegetables.
- Simmer until papaya is soft and tender (al dente).
- Garnish with chopped bawang na sariwa leafy stalks. Serve with white rice.
For non-vegan options, you can add hibe (dried small shrimps) or even fresh shrimps. Likewise, you can use meat stock (shrimp stock will work best) instead of just hot water for bolder flavours.
I ate mine with white rice but the dish itself can stand alone. I am always saying this but the key to simple vegetable recipes is that they must be as fresh as possible. Also, remember not to overcook your vegetables because you’re losing the sense of eating them if you do that.
Happy (healthy) eating everyone!