How to cook canned water chestnuts?

How to cook canned water chestnuts?
Not truly a nut at all, the water chestnut is essentially a corm (bulb-like root) (bulb-like root). They are flat and spherical with an average diameter of 3 cm, have papery dark brown skins, and are peeled prior to consumption to reveal their white meat.

  • In Chinese cuisine, fresh water chestnuts are popular, although canned, peeled water chestnuts are more prevalent in Western cooking.
  • In Chinese cuisine, water chestnuts are treasured not for their flavor, which is relatively bland, but for their crisp texture, which is preserved when cooked fast.
  • In stir-fries and other Chinese foods to impart a crispy texture.

Before cooking, peel fresh water chestnuts and slice them thinly. Rinse and drain water chestnuts from a can before to slicing and cooking. Fresh water chestnuts can be stored unpeeled in the refrigerator for up to two weeks. Water chestnuts in an opened can should be kept in water and consumed within three to four days.

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