Here’s another entry in my effort to popularize neglected but fabulous vegetables (see this for my paean to parsnips).
Today, gang, it’s water chestnuts. No, not those ubiquitous ones that come in cans. They are but a bland and pale reflection of the fabulous glory of the fresh water chestnut.
To get the fresh ones you must have access to a Chinese grocery store. They are a bit labor intensive to prepare because they have to be peeled—and some are always a bit mushy and have to be discarded.
But those are small quibbles, as you will see when you taste them. Peel, slice, and then use them in almost any stir-fry recipe. They are crunchy and incredibly sweet, kind of like a wonderful apple that has been transformed into a vegetable that does not get mushy when cooked.