Recipe: Delicious Water Chestnut Fry-Up

Water Chestnut Fry-Up. The water chestnut is a popular ingredient, adding a juicy crunch to dishes from appetizers to dessert, but how much do you know about this pantry staple? The humble water chestnut is a crunchy staple in Asian-inspired recipes, from tasty stir-fry to the retro-cool bacon-wrapped chicken liver appetizer. Despite being called chestnuts, water chestnuts are not nuts at all.

Water chestnuts, sometimes known as Chinese water chestnuts, are small, white vegetables with a crunchy texture and a fresh, mild taste similar to apples. Water chestnuts are most often used in Chinese recipes in a stir-fry along with other vegetables, but they can also be part of a classic bacon appetizer, and add a welcome crunch to a creamy spinach dip. To bring a vegetable side dish from average to interesting, add sliced water. You can cook Water Chestnut Fry-Up using 7 ingredients and 7 steps. Here is how you cook that.

Ingredients of Water Chestnut Fry-Up

1. Prepare splash of olive oil.
2. You need splash of balsamic vinegar.
3. It's 1 of small onion.
4. You need 1 cup of plum tomatoes.
5. Prepare 1 can of water chestnuts.
6. You need 1/4 of green pepper.
7. Prepare of garlic bits, red pepper bits, basil, salt, pepper.

Mushrooms and water chesnut stir fried in spicy sauce. Water chestnuts are nutritious tubers (corms) grown for their mildly sweet, delicious, coconut-like crunchy Chinese waterchestnuts should not be confused to European water caltrops (T. natans) which also recognised as western waterchestnuts in the markets. Stir Fry Water Chestnuts Baby Corn Recipes. Asian Style Stir Fry Beef With NoodlesWine Lady Cooks.

Water Chestnut Fry-Up step by step

1. Finely dice onions and fry in oil medium heat.
2. Cut tomatoes in discs and add to frying pan.
3. Add vinegar and spices.
4. Rinse chestnuts and add to pan.
5. Cook, constantly stirring.
6. Add finely diced green pepper near the end.
7. Serve over rice with a protein.

Water chestnut may refer to either of two plants (both sometimes used in Chinese cuisine): The Chinese water chestnut (Eleocharis dulcis), eaten for its crisp corm. The water caltrop (Trapa natans), eaten for its starchy seed. Chinese water chestnut or water chestnut scientifically known. Water chestnuts are a good example. Going by their name, you may think they belong to the family of chestnuts.