Water chestnuts are a common Asian culinary ingredient used in a variety of ways, either in stir-fried dishes, or as dumpling filling or in desserts. It is not a nut at all, but rather the edible root of an aquatic plant that grows in ponds, marshes and lakes and is native to Southeast Asia. The tuber is sometimes called the Chinese water chestnut. As its Cantonese name ‘mati' (literally meaning ‘horses hoof') implies it is hairy and covered in mud, but when peeled reveals snow white flesh with a crunchy, juicy texture and pleasantly, sweet taste.
In India we have another form of water chestnut called shingara, shaped like a black four-horned nut. However, the Chinese water chestnut is more versatile in culinary use. Therefore, it is more commonly found in super markets as a canned product, already peeled and cooked. Once opened, the canned water chestnuts should be kept in fresh water in a refrigerator and will last up to a week if the water is changed every other day.
Water chestnuts are a healthy food option as they are fat-free and sodium-free. They are known to have cooling and detoxifying properties, and are considered good for people suffering from jaundice. Drinking water chestnut juice also relieves nausea and improves appetite. Grind water chestnuts to make a powder. Consume this powder with water twice a day. It relieves cough. Water chestnuts are also useful in treating measles. Boiling them in water makes an ideal drink for those suffering from measles. The liquid can be given from the third till the ninth day of the cycle. As water chestnuts contain antioxidants, it may help reduce wrinkles and protect skin from ultraviolet rays.
Now, it's time to cook some chestnuts at home.
Stir-fried Chinese Greens with Water Chestnuts
Serves: 2
Preparation time: 15 minutes
Cooking time: 8 minutes
Ingredients
Broccoli florets: 65 gm
Bok choy, cut: 65 gm
Asparagus spears: 65 gm
Water chestnut, halves: 65 gm
Peeled garlic: 4 pods
Light soya sauce: 1 tsp
Dark soya sauce: half tsp
Sugar: 1 tsp
Corn flour: 1 tbsp
Chinese Xiaoxing wine: 1 tbsp
Refined oil: 2 tbsp
White pepper: half tsp
Stock: 2 cups
Sesame oil: half tsp
Method: Blanch the vegetables and then run cold water over them for a while. Set aside. In a non-stick pan, sauté crushed garlic in oil, add vegetables with water chestnuts and stir-fry on high heat. Add vegetable stock, season with soya sauce, sugar and white pepper powder. Check for seasoning and thicken with corn flour dissolved in water. Finish with sesame oil and Chinese wine. Garnish with chopped coriander. Best served with steamed rice.
Chef de Cuisine
The Park
