They are aquatic tuber vegetables that grow in marshes, ponds, paddy fields and shallow Water chestnuts are native to Southeast Asia, Southern China, Taiwan, Australia, Africa and many islands in the Indian and Pacific oceans.
Water chestnuts are actually not a nut but an aquatic vegetable.
Cultivated in China since ancient times, they are a staple in Chinese cooking.
Ingredients of Water Chestnut, Carrots and Corn
- It's 1-1/4 pound of carrots I used organic.
- You need 8 ounces of water Chestnut.
- It's 16 ounces of canned corn drained.
- You need 1/3 stick of butter.
- It's 1/2 teaspoon of salt.
- It's 2 tablespoons of sugar.
Water Chestnut, Carrots and Corn step by step
- Slice the carrots on a bias add to the pan sprayed with nonstick spray. Then the corn, don't stir anything yet. Slice the Chestnuts into matchstick pieces..
- After the carrots which are on the bottom of the pan with the corn on top has cooked for 7 minutes add the Chestnuts..
- Stir and sauté for 8 minutes add the salt and sugar. Stir cover and simmer for 15 minutes..
- Serve I hope you enjoy!!.
Ones with wide bright green strips (see photo to the right), this is a sign that the pumpkin has not yet matured. There are many ways to cook a kabocha pumpkin, but my favorite is to make soup. Here is one of my favorite pumpkin soup recipes - made with carrots, corn, and pork. Water chestnuts are nutritious tubers (corms) grown for their mildly sweet, delicious, coconut-like crunchy Chinese waterchestnuts should not be confused to European water caltrops (T. natans) which also recognised as western waterchestnuts in the markets. Water chestnuts, those little round discs that provide crunch to so many Chinese takeout dishes, are not nuts at all, let alone chestnuts.
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