Water-Chestnuts whole in Water
Unit/Weight : 567gr
Brand : Mount Elephant
Country : China
The Chinese water chestnut , more often called simply the water chestnut, is a grass-like sedge grown for its edible corms. The water chestnut is actually not a nut at all, but an aquatic vegetable that grows in marshes, underwater in the mud. It has tube-shaped, leafless green stems that grow to about 1.5 metres. The water caltrop, which is also referred to by the same name, is unrelated and often confused with the water chestnut.
The small, rounded corms have a crisp white flesh and can be eaten raw, slightly boiled, or grilled, and are often pickled or tinned. They are a popular ingredient in Chinese dishes. In China, they are most often eaten raw, sometimes sweetened. They can also be ground into a flour form used for making water chestnut cake, which is common as part of dim sum cuisine. They are unusual among vegetables for remaining crisp even after being cooked or canned, because their cell walls are cross-linked and strengthened by certain phenolic compounds, like oligomers of ferulic acid.This property is shared by other vegetables that remain crisp in this manner, including the tiger nut and lotus root.
Uses: In stir fries and a variety of Chinese dishes to add a crunchy texture.
To prepare: Peel fresh water chestnuts and slice thinly before cooking. Rinse and drain canned water chestnuts before slicing and cooking.
To store: Fresh water chestnuts will keep, unpeeled in the fridge for up to 2 weeks. Opened canned water chestnuts should be stored in water and used within 3-4 days.
To cook: Stir fry fresh sliced water chestnuts for 5 minutes and sliced canned water chestnuts for 2 minutes. If the chestnuts are cooked for any longer they will not retain their crunchy texture.