Chinese Water Chestnuts Recipes
STIR-FRIED CHICKEN WITH BROCCOLI, WATER CHESTNUTS AND PEPPERS
Steps:
- Set a wok over high heat and add the peanut oil. Be sure to swirl the wok to get the oil to coat most of the pan. Once the oil smokes, quickly add the garlic, ginger, green onions and chicken to the wok. Saute, stirring continuously until the chicken in lightly browned, about 2 to 3 minutes. Add the red peppers and saute for another 1 minute. Add the water chestnuts and broccoli and saute for another minute. Add the soy sauce and sesame oil and reduce for 30 seconds. Add the chicken stock, slurry and season with salt and pepper. Use a paddle to toss the ingredients and be sure that the stock comes to a boil. Cook at a boil for 2 to 3 minutes, before serving over steamed rice.
CHINESE WATER CHESTNUTS
These appetizers are always the first to go. Flavors complement perfectly. From Just a Matter of Thyme cookbook. These can be assembled a day ahead and baked later.
Provided by DonnaColorado Johns
Categories < 60 Mins
Time 45m
Yield 30 appetizers, 15 serving(s)
Number Of Ingredients 7
Steps:
- Mix sugars, ginger and soy sauce. Cut water chestnuts in half. Soak chestnuts in mixture for thirty minutes.
- Cut bacon strips in half and wrap each chestnut with a piece of bacon.
- Secure with toothpick.
- Bake at 375 for 15-20 minutes in a baking dish.
STIR-FRIED CHESTNUTS AND CHINESE CABBAGE
Categories Ginger Nut Side Stir-Fry Thanksgiving Vegetarian Quick & Easy Fall Vegan Chestnut Cabbage Sesame Soy Sauce Gourmet Sugar Conscious Pescatarian Dairy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- Heat peanut oil in a wok or 12-inch heavy skillet over high heat until just beginning to smoke then stir-fry garlic and ginger with salt until fragrant, about 30 seconds. Add cabbage and cook, tossing, until just beginning to wilt, about 2 minutes, then stir in chestnuts and sugar. Reduce heat to moderate and cook covered, 3 minutes, then stir in soy sauce and sesame oil. Serve immediately.
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