Water chestnut

Water chestnuts:
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Water chestnuts: These are white bulbs about the same size as large chestnuts. Usually available canned from Chinese or oriental provision stores, or larger supermarkets.

Water Chestnuts (Photo) - 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.

The water chestnut, also known as Eleocharis dulcis, is a type of aquatic plant cultivated for its edible root. Water chestnuts are a staple of Chinese and Asian cuisine, thanks to their delicate flavor and crunchy texture.

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Water chestnuts
Walnut sized, brown bulb. Must be peeled before use. It is sweet and has a crisp texture similar to apples. Canned water chestnuts are peeled and boiled.

Water chestnuts are walnut-sized bulbs of an Asian aquatic plant. The crisp texture and sweet "flesh" of fresh water chestnuts are divine. When choosing chestnuts, make sure they are smooth and firm.

Water Chestnut - the fruit of a water plant (genus Trapa) native to Southeast Asia; has a brownish-black skin, ivory to tan flesh, crisp texture and slightly sweet, nutty flavor; used in various Asian cuisines.
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water chestnut pineapple roll ups Recipe
Ingredients: bacon, water chestnuts, pineapple chunks
water whipped baked pastry Recipe ...

water chestnut flour = water chestnut powder = water chestnut starch Notes: Asian cooks often dredge foods in this before frying them, because it gives fried foods a crisp, nutty coating. It can also be used as a thickener.

Water chestnuts - A walnut-sized bulb covered by a tough russet-colored skin. In China they are eaten raw, boiled plain in their jackets, peeled and simmered with rock sugar, or candied.

Water chestnuts are the brown skinned, walnut-sized bulbs of an Asian aquatic plant. Once peeled water chestnuts reveal a crisp, slightly sweet, fresh tasting white flesh. Available fresh in Asian markets or whole, sliced, or chopped in tins.

Water Chestnut Cake is a dessert cake recipe created of canned water chestnuts drained and coarsely chopped, dark brown sugar, boiling water, and water chestnut powder mixed with 1 cup cold water.

8 ozs water chestnuts (sliced water chestnuts drained)
34 cup mayonnaise
34 cup half-and-half ...

Chopped water chestnuts add extra crunch to the savory filling in these delightful morsels.
Servings: 8 egg rolls
Prep: 30 mins ...

Ingredients: sliced water chestnuts, dry sherry...
11 Reviews
Prep Time: 15 mins ...

Calthrop: Chinese water chestnut.
Calvados (Fr.): a département in Normandy known for the famed apple brandy.
Calzagatti (It.): "cat's stockings," an Emilia-Romagna polenta dish with tomatoes, onions, and beans.

chop suey Not a Chinese dish, but rather an American-Chinese dish, made of chopped meat, mushrooms, bean sprouts, water chestnuts, bamboo shoots, onions, and rice.

To make meatballs combine shrimp, pork (or chicken), stock, water chestnuts, green onion, preserved vegetables, cornstarch, soy sauce, oyster sauce, and sesame oil in a large bowl and mix well; cover and refrigerate for about 30 minutes.

Jicama looks similar to a turnip or a large radish, and it can be used as an alternative to the water chestnut. Its skin is thin and can be gray, tan, or brown in color. Additionally, it has a short root and contains white flesh.

Caramelized Bacon Water Chestnuts
Caramelized Onion Pizza
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Cheeseburger Ring
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Cheesy Cheddar Fondue
Cheesy Ham and Broccoli Wedges ...

pot stickers - Small pan-fried Chinese dumplings (a Chinese dim sum treat) made of won ton skins or wrappers that are filled with ground meat, ground pork, or shellfish along with chopped water chestnuts, scallions and seasonings.

Add mushrooms, shallots, water chestnuts, bamboo shoots and crab, stir-fry 1 minute.
Add combined sesame oil, sauces and sherry to work, stir-fry until combined; remove from heat.
Divide pork mixture evenly between lettuce leaves.

Nicknamed yam bean and Mexican potato; a low-calorie thick brown-skinned root vegetable with white crunchy flesh that tastes like a cross between a water chestnut and a potato; after the fibrous skin has been pared away, ...

Tinned water chestnuts, bean sprouts or other Chinese vegetable
Spring onions, carrot, mushrooms, celery, baby corns, green beans, mange tout-any or all of these are suitable for stir-frying. See what vegetables (not potatoes) you have available.

JICAMA - Root vegetable with white crunchy flesh similar in texture to water chestnut.
MASA - Dried corn kernels that have been cooked in lime water, soaked for hours in the cooking water and then ground.

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Large bulbous root vegetable with a thin brown skin and a white crunchy flesh with a texture similar to water chestnut. It has a sweet, nutty flavor and can be eaten raw or cooked. Also called "Jicama." Yankee Pot Roast ...

For a crunchy cooked food, we like to use radishes. They taste similar to water chestnuts, with a little "zip," and add a nice texture to stir-fries.

Oriental Chicken Salad: Grilled chicken, spring mix lettuce, water chestnut, sweet mandarin oranges, and crunchy, chow mein noodles which are tossed in sesame and peanut dressing.
Orze Madses (Egyptian): Salty rice ...

Jícama Pachyrrhizus erous. An edible root with much the texture and taste of a cross between an apple and water chestnut.
Jitomate Tomato. Also called "tomate."
Jugo Juice ...

Known as the Mexican potato, jicama is a large root vegetable that's bulb-shaped with thin brown skin (should be peeled). It's found in most grocer's produce sections. Jicama's crunchy texture is similar to a water chestnut, ...

Whatever fresh vegetables are available can be used, so feel free to alter this recipe to suit your tastes. This is an excellent dish to serve with fish or rice. You can also choose to simmer nothing but mushrooms or water chestnuts in
this manner.

It is a large, root vegetable with a thin brown skin and a white crunchy flesh. It is peeled and eaten raw or cooked. In texture, and to a lesser extent in taste, it is very similar to the water chestnut.

Ampalaya: Bitter melon
appetizer: a small serving of tasty foods, juice fruit or seafood served at the beginning of a meal to stimulate the appetite
Apulid: Water chestnuts
Atis: Sweetsop
Atsuete: Annatto ...

Water Chestnuts: crisp, bland edible tuber of an aquatic plant
Won Ton: deep fried stuffed dough
Won Ton Soup: pork dumplings floating in a salty clear broth flavored with herbs
Wor Ba: indicates an item served over "sizzling" rice ...

Water Chestnut A crisp walnut-sized bulb with brownish-green skin. White Master Sauce A spicy concentrated sauce or marinade made from spices, rice wine, sugar, and salt.

See also: Water, Chestnut, Water chestnuts, Flavor, Cooking