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If you enjoy the satisfying crunch of water chestnuts, consider exploring some innovative techniques to cook them. Whether it's wrapping them in bacon or incorporating them into various recipes, water chestnuts serve as a delightful snack or side dish suitable for any occasion. If you're interested in discovering different cooking methods, continue reading.
Ingredients
Recipe: Stir-Fried Water Chestnuts with Snow Peas
- 1 tbsp (15 ml) of peanut oil
- 3 cloves of garlic, thinly sliced
- 1 carrot, thinly sliced
- 1 1/2 cups (186 g) of peeled and sliced water chestnuts
- 2 cups (300 g) of snow peas
- 1 tsp (5.5 g) of salt
Serves 2
Recipe: Roasted Water Chestnuts
- 1 can (20 ounces or 540 g) of sliced water chestnuts, drained
- 2 tbsp (30 ml) olive oil
- 1 tsp (5.5 g) salt
- 1/2 tsp (1 g) black pepper
Makes approximately 2 cups (540 g)
Recipe: Broiled Bacon-Wrapped Water Chestnuts - Rumaki
- 1⁄4 lb (110 g) chicken livers, cleaned and rinsed
- 1⁄4 cup (59 ml) soy sauce
- 1 tbsp (6 g) finely grated peeled fresh ginger
- 2 tbsp (25 g) packed light brown sugar
-
1/2 tsp (1 g) curry powder
- 12 canned whole water chestnuts, peeled
- 8 slices of bacon, each cut into thirds
Serves 24
Steps
Recipe: Stir-Fried Water Chestnuts with Snow Peas
Sauté the garlic in peanut oil for 20 seconds. Heat 1 tbsp (15 ml) of peanut oil in a non-stick skillet over medium-high heat. Once the oil is shimmering, add 3 sliced cloves of garlic and sauté for 20 seconds.
- The garlic should become aromatic.
Cut and cook 1 carrot for 40 seconds. Peel and slice a carrot into 1/4-inch (0.6 cm) pieces. Add the sliced carrot to the skillet with the garlic and cook until slightly softened.
Combine the water chestnuts and snow peas. Take 1 1/2 cups (186 g) of sliced water chestnuts, drain if canned, and add them to the skillet along with 2 cups (300 g) of snow peas.
Season with salt and stir-fry for 3 minutes. Sprinkle in 1 teaspoon (5.5 g) of salt and continue cooking and stirring until the vegetables have slightly softened but remain crunchy.
Present the stir-fried water chestnuts and snow peas. Turn off the heat and transfer the vegetables to a serving platter or bowl. Serve immediately with steamed rice or noodles.
- Leftovers can be refrigerated in an airtight container for 3 to 4 days, though the snow peas may lose their crispiness.
Recipe: Roasted Water Chestnuts
Preheat your oven to 475 °F (246 °C) and drain the water chestnuts. Open a 20-ounce (540 g) can of sliced water chestnuts and discard the liquid. For fresh water chestnuts, peel off the skin using a vegetable peeler, then slice them into 1/4-inch (0.6 cm) pieces.
Coat the water chestnuts with olive oil, salt, and pepper. Place the water chestnuts in a small bowl and drizzle 2 tablespoons (30 ml) of olive oil over them. Sprinkle with 1 teaspoon (5.5 g) of salt and 1/2 teaspoon (1 g) of black pepper. Toss the water chestnuts until evenly coated.
Arrange the chestnuts on a baking sheet and roast for 15 minutes. Transfer the seasoned water chestnuts to a baking dish, arranging them in a single layer. Place the dish in the oven and roast for 15 minutes, stirring occasionally for even cooking.
Take out and serve the roasted water chestnuts. Once the chestnuts are hot and golden brown, remove the baking sheet from the oven. Serve the roasted chestnuts as a side dish alongside roasted meats or as a garnish for soups.
- Leftover roasted water chestnuts can be stored in an airtight container in the refrigerator for 2 to 3 days.
Recipe: Broiled Bacon-Wrapped Water Chestnuts - Rumaki
Halve the chicken livers into 1/2-inch (1.3 cm) chunks. Take 1⁄4 lb (110 g) of cleaned chicken livers and place them on a cutting board. Using a sharp knife, slice the livers into 24 pieces, each about 1/2 inch (1.3 cm) in size.
Combine soy sauce, ginger, brown sugar, and curry powder. In a bowl, mix 1⁄4 cup (59 ml) of soy sauce with 1 tablespoon (6 g) of finely grated peeled fresh ginger, 2 tablespoons (25 g) of packed light brown sugar, and 1/2 teaspoon (1 g) of curry powder. Stir until the sugar and spices dissolve.
- This will serve as the marinade for the chicken livers.
Marinade the chicken livers for 1 hour. Toss the chopped chicken livers in the marinade until they are well coated. Cover the bowl with plastic wrap and refrigerate for 1 hour.
Soak toothpicks in cold water for 1 hour. While the chicken livers are marinating, soak 24 toothpicks in a bowl of cold water for 1 hour to prevent burning when broiling. Drain just before assembling the water chestnuts.
Preheat the broiler to high and halve 12 water chestnuts. Place the water chestnuts on a cutting board and slice each horizontally to create 24 pieces.
- You'll have 24 water chestnut halves.
Wrap 1 bacon piece around 1 liver piece and 1 water chestnut. Take 8 slices of bacon, each cut into thirds, and lay 1 piece on your workspace. Remove the chicken livers from the marinade and place 1 piece on the bacon along with 1 water chestnut. Wrap the bacon around them and secure with a soaked toothpick.
- Wrap each water chestnut so you have 24 bacon-wrapped water chestnuts.
- The toothpick will hold the bacon in place.
Arrange the water chestnuts on a baking sheet or broiler pan. Place all the bacon-wrapped water chestnuts on a rimmed baking sheet or broiler pan in a single layer.
Broil the water chestnuts for 5 to 6 minutes. Position the pan with the chestnuts 2 inches (10 cm) below the broiler element. Broil until the bacon is crispy and the livers are cooked through. Turn the water chestnuts halfway through cooking for even browning.
Remove and serve the water chestnuts. Turn off the broiler and take out the pan. Transfer the bacon-wrapped water chestnuts to a serving platter and serve immediately.
- Avoid storing leftovers as the bacon will lose its crispiness.
Helpful Tips
Essential Equipment
Recipe for Stir-Fried Water Chestnuts with Snow Peas
- Measuring cups and spoons
- Non-stick skillet
- Spoon
- Knife and cutting board
- Serving platter or bowl
Instructions for Roasted Water Chestnuts
- Measuring spoons
- Can opener or knife and cutting board
- Small bowl
- Spoon
- Roasting pan
Bacon-Wrapped Water Chestnuts - Rumaki Recipe
- Measuring cups and spoons
- Knife and cutting board
- Bowls
- Spoon
- Plastic wrap
- Toothpicks
- Baking sheet or broiler pan
- Tongs
- Serving platter
