Stir-Fried Water Chestnuts in Sichuan Sauce
2 min readWater chestnuts are aquatic vegetables that grow in marshes. Sweet and crunchy, they make a delightful contrast to the spicy and smooth Sichuan sauce in the following recipe, perfect as a party appetizer or first course. If possible, purchase the fresh variety for a special taste sensation.
MAKES 4 TO 6 SERVINGS
2 cups sliced fresh water chestnuts (see Cook’s Tip, below) or rinsed and drained canned sliced water chestnuts
2 teaspoons peanut oil
2 scallions, white and green parts separated, thinly sliced
3 large cloves garlic, finely chopped
2 tablespoons Sichuan sauce
2 tablespoons low-sodium vegetable broth
1 teaspoon sugar
Salt and freshly ground black pepper, to taste
3 cups torn or shredded Napa cabbage leaves or shredded green cabbage
1 cup shredded carrots
In a medium stockpot filled with boiling salted water, add the water chestnuts (fresh or canned) and cook 2 minutes. Drain and set aside.
In a wok or large nonstick skillet, heat the oil over medium-high heat. Add the white parts of the scallions and garlic and cook, stirring constantly, 1 minute, or until fragrant. Reduce the heat to medium and add the water chestnuts, Sichuan sauce, broth, sugar, salt, and pepper; cook, stirring constantly, 2 minutes. Remove from heat and keep warm.
In a medium bowl, toss together the cabbage and carrots until well combined. To serve, line a serving platter or 4 individual serving plates with the cabbage mixture and top with equal amounts of the water chestnut mixture. Garnish with the reserved scallion greens and serve at once.
{PER SERVING} Calories 124 • Protein 3g • Total Fat 3g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 23g • Dietary Fiber 4g • Sodium 48mg
{COOK’S TIP}
If using fresh water chestnuts, they should be firm, with a smooth skin and no soft spots. To remove the skin or soft outer shell, cut off the top and bottom of each water chestnut with a sharp knife, and then cut around the sides until all the skin is removed. Peeled water chestnuts can be immersed in fresh water and refrigerated, covered, up to one week; however, the water must be changed daily.
