Water chestnuts

The corms of an aquatic plant with white flesh that stays crunchy even after cooking, with a sweetish taste, for wok stir-fries, chop suey and fillings.

Water chestnuts are the corms of an aquatic plant with dark skin and white flesh that stays crunchy and juicy even after cooking once peeled, with a sweetish fresh taste recalling coconut and apple. They (fresh or canned) are cut into slices and added to wok stir-fries, chop suey, fillings for gyoza and spring rolls, salads and soups for crunch.

Recipes with this ingredient

Asian Noodle Soup with FishPan-Asian cuisine | Soups

Asian soup with noodles and fish is a harmonious blend of tender flounder fillet, aromatic broth, and exotic notes of mango and water chestnuts. This soup originates from pan-Asian cuisine, where traditional recipes intertwine with modern flavor accents. Garlic and ginger add brightness to the dish, while chili pepper adds spiciness. Lime juice refreshes the taste, and soy sauce and cilantro complete the symphony of aromas. The delicate egg noodles absorb the rich broth perfectly, making each spoonful pleasant and enveloping. Such a soup is ideal for cozy home evenings or serving in restaurants specializing in modern Asian cuisine. It warms, satisfies, and surprises with its refined combination of flavors.

Crystal dim sum with shrimpsPan-Asian cuisine | Main courses

Translucent starch dough is the perfect frame for shrimps. A light, delicate snack, which also looks very impressive on the festive table. If you have difficulties with water chestnuts, you can add pistachios : a few Middle Eastern notes will not hurt the song of the Far East.