Definition: The knobby vegetable with the papery brown skin is a staple in Chinese cooking. However, the water chestnut is not a nut at all, but an aquatic vegetable that grows in marshes. (This explains why fresh water chestnuts frequently have a muddy coating). The name "water chestnut" comes from its resemblance to a chestnut in shape and coloring.
Indigenous to Southeast Asia, the water chestnut is valued both for its sweetness and its ability to maintain a crisp texture when cooked. They make a frequent appearance in Chinese stir-fries. Along with bamboo shoots, shredded water chestnuts are often added to dumpling fillings for extra texture.
Fresh water chestnuts are worth hunting for, as they have a sweeter flavor and are quite crisp. At the store, look for firm water chestnuts without any soft spots. Unpeeled, stored in a plastic bag and refrigerated, fresh water chestnuts will keep for up to two weeks. Cut off the top and peel the skin before cooking.
While not as flavorful, canned water chestnuts can be used instead. Before using, drain and rinse them in warm water to get rid of any canned or "tinny" taste. (Another option is to blanch them briefly). To store unused water chestnuts - either canned or fresh peeled chestnuts - store them in the refrigerator in cold water. Change the water daily, and they should last for up to a week.
It is believed water chestnuts help sweeten breath.
Written by Rhonda Parkinson
Indigenous to Southeast Asia, the water chestnut is valued both for its sweetness and its ability to maintain a crisp texture when cooked. They make a frequent appearance in Chinese stir-fries. Along with bamboo shoots, shredded water chestnuts are often added to dumpling fillings for extra texture.
Fresh water chestnuts are worth hunting for, as they have a sweeter flavor and are quite crisp. At the store, look for firm water chestnuts without any soft spots. Unpeeled, stored in a plastic bag and refrigerated, fresh water chestnuts will keep for up to two weeks. Cut off the top and peel the skin before cooking.
While not as flavorful, canned water chestnuts can be used instead. Before using, drain and rinse them in warm water to get rid of any canned or "tinny" taste. (Another option is to blanch them briefly). To store unused water chestnuts - either canned or fresh peeled chestnuts - store them in the refrigerator in cold water. Change the water daily, and they should last for up to a week.
It is believed water chestnuts help sweeten breath.
Written by Rhonda Parkinson
Examples:
Recipes using water chestnuts:Egg Rolls
Moo Goo Gai Pan Water Chestnut and Bacon Appetizer
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