water chestnuts

Low fat but so impressive - you can find the wrappers in freezer cabinets of Asian food stores or speciality food halls

Steamed pork & prawn wontons

pork

spring onions, chopped small

garlic cloves, crushed

tsp grated root ginger

tbsp oyster sauce

tsp sesame oil

lettuce leaves,

soy sauce

dry sherry

tsp grated fresh root ginger,

shreds of spring onion

Mix together the pork, prawns, spring onions, garlic, ginger, oyster sauce, oil and water chestnuts.

Peel off a wonton wrapper and, with a pastry brush, lightly brush round the outside with cold water. Place 1 tsp of mixture in the centre and scrunch up into a pouch, squeezing to seal. Do not overfill. Repeat until you have around 35-40. (These can be chilled for up to 1 hr on a tray lined with baking parchment.)

For the sauce, mix together the soy sauce, sherry and ginger in a small bowl. To steam, bring a large pan of water to the boil. Line a bamboo or metal steaming basket with lettuce leaves to fit.

Arrange half the pouches in the basket (without them touching), cover and steam for 5 mins. Remove with tongs to a platter and steam the rest – check the water level. Serve, sprinkled with spring onion or sesame seeds, with the bowl of sauce.

Winter Vegetable Fritters

carrots (1 to 2 carrots)

water chestnuts,

cabbage

onion

all-purpose flour

corn starch

eggs, beaten

salt

baking powder

sugar

black pepper

peanut oil

Scrape the carrots. If using fresh water chestnuts, peel them. Trim any heavy core from the cabbage and peel the onion. Finely chop all these vegetables. If using a food processor for chopping, do each vegatable separately.

Place the chopped vegetables along with all the remaining ingredients except the oil in a food processor and process for a couple of seconds, just until the ingredients are blended.

Heat a frying pan or a wok and add the oil. When the oil is hot, spoon in three tablespoons of the batter to make a pancake about four inches wide. Fry two to three minutes until golden brown on one side. Turn and cook on the other side until crispy and golden. Remove from pan and keep warm. Repeat until all the batter is used. Cut pancakes into wedges and serve.

This beloved snack from the 70's is as good today as it was then!

Bacon Wrapped Water Chestnuts (Rumaki)

cans sliced water chestnuts, not diced

bacon, not thick-sliced

ketchup

brown sugar, packed

Worcestershire sauce

Sriracha

Preheat oven to 375F. Place a wire rack...

Preheat oven to 375F. Place a wire rack over a sheet pan and set aside.

Mix together ketchup, brown sugar, worcestershire sauce and...

Mix together ketchup, brown sugar, worcestershire sauce and Sriracha in a small bowl. Set aside.

Slice bacon into thirds crosswise. Wrap one piece...

Slice bacon into thirds crosswise. Wrap one piece of bacon around a water chestnut and secure with a toothpick. Place each wrapped water chestnut onto the wire rack. Repeat until bacon and water chestnuts are gone.

Bake in preheated oven until bacon is starting...

Bake in preheated oven until bacon is starting to crisp (around 30 minutes or so). Remove from oven and, using a basting brush, dab sauce all over each appetizer. Return to oven and continue cooking until bacon is crisp and sauce is sticky and thick, another 10-15 minutes.

Serve immediately. They'll go quickly!

Lumpia are cousins to spring rolls, a tradition that most likely goes back to the Chinese traders who first visited the Philippines in the ninth century. As kids, we’d crowd around the kitchen counter to make them, spooning out the filling and rolling up the skins before sliding them into hot oil. They come in different incarnations and may be served unfried and even unwrapped, but the classic is lumpia Shanghai, skinny cigarillos with supercrunchy skins, packed with meat, juices seething. I like dipping them in banana ketchup, which you can buy or improvise by cooking overripe bananas and tomato paste into a sweet-and-sour jam.

Lumpia Shanghai

yellow onion, finely minced (about 1 1/2 cups)

celery stalk, finely minced (about 1/2 cup)

garlic cloves, finely minced

eggs egg

fish sauce

beef

(8-by-8-inch) lumpia

Canola oil

Banana ketchup,

Prepare the filling: In a large bowl, combine the carrot, onion, water chestnuts, celery, garlic, 1 whole egg and 1 egg yolk, fish sauce and 1/2 teaspoon salt; mix until well blended. Add the pork, beef, pepper and remaining 2 teaspoons salt. Using your hands, gently mix until everything is evenly distributed, being careful not to overwork or compress the meat mixture.

Prepare the lumpia: In a small bowl, whisk about 3 tablespoons water into remaining egg white. Working one at a time, place a lumpia wrapper on a work surface with one corner facing you. Add 3 tablespoons of filling in the center of the wrapper and shape it into a 7-inch-long log stretching from the left corner of the wrapper toward the right corner of the wrapper. Brush the outer 1-inch edge of the wrapper with the egg white mixture, then lift the bottom corner of the lumpia wrapper and fold it up and over the filling, making sure there’s no air between the filling and the wrapper. Tightly fold the left and right corners of the wrapper toward the center, pulling and folding the corners over the filling. Roll the log away from you toward the top corner, tightly sealing it closed and forming it into a compact roll.

In a deep pot, add enough oil to reach 3 inches and heat over medium-high until about 350 degrees. Working in batches, add 6 or so lumpia and cook, rotating frequently and separating if needed, until golden brown and cooked through, 3 to 4 minutes. Transfer to a large, paper towel-lined baking sheet to cool, then cook the remaining lumpia. (You can also freeze uncooked lumpia until firm on a wax paper-lined baking sheet, wrap them well and keep them frozen for up to 2 weeks. Fry frozen lumpia for 4 to 5 minutes.)

Serve lumpia whole or halved crosswise, with banana ketchup for dipping. If serving a crowd, you can cook the lumpia an hour or two ahead, let them come to room temperature then reheat them in a 350-degree oven for 10 minutes.

Pad Pak is a Thai dish consisting of a variety of stir-fried vegetables. Every Thai restaurant I have been to prepares this dish slightly differently, but they all end up tasting delicious.

Pad Pak with Chicken (Stir Fried Vegetables)

tbsp sesame oil

vegetable oil

chicken breast

8 oz can Reese whole water chestnuts (quartered)

carrots

broccoli florets

onion (sliced thin)

snow peas (sliced

garlic

red or white cabbage (large chopped)

mushrooms (quartered)

bell peppers (large diced)

salt (to taste)

tbsp sugar

tbsp fish sauce

tbsp chili paste (optional)

Chop up all of your vegetables into approximately bite-sized pieces.

Heat oil in wok and add chicken. Cook for a few minutes on its own, stirring frequently.

Add in vegetables, including water chestnuts, and saute for 5-7 minutes, until the chicken is cooked through and the vegetables are cooked but firm.

Add sauce mixture and stir. Serve on its own or over rice.

Tender stir-fried chicken tossed in a light, savory sauce with broccoli and water chestnuts.

Healthy Takeout-Style Velvet Chicken

lbs chicken breast

chestnuts

green onions (greens sliced thin)

tsp baking soda

olive oil

chicken broth (can sub water)

mirin (Japanese sweet cooking wine)

tbsp toasted sesame oil

cornstarch

tbsp garlic

Slice the chicken breast into ~¼” thick slices. Arrange the sliced chicken on a cutting board or plate so it’s laying flat. Dust with 1 tsp of baking soda, then flip all the pieces and dust with the other 1 tsp of baking soda. Let sit for 15 minutes. After 15 minutes, rinse the baking soda off of the chicken with water then thoroughly pat dry (This is what tenderizes the chicken and gives it the unique texture). Season the chicken all over with salt and pepper.

While waiting on the chicken, mix together the chicken stock and cornstarch in small bowl, then add in the other sauce ingredients and mix well. The oyster sauce may not fully incorporate, that's okay it will in the pan.

Once the chicken is prepared, heat the olive oil in a large skillet over medium heat. Add the chicken and try to arrange it such that the pieces lay flat in the pan. Cook until golden on one side (2-3 minutes), then mix the chicken around in the pan and cook until cooked through (another ~90 seconds).

Push the chicken to the sides of the pan and add the broccoli to the center. Cook for about one minute, then add the water chestnuts and cook for another minute. Add more oil to the pan if needed.

Next, lower the heat slightly and add the sauce. Cook everything together for another ~2 minutes until the sauce has reduced and evenly coated everything. Remove from heat and add in the chopped green onion, serve immediately over a bed of white rice.

These little snack patties are lightly fried and are packed with kamaboko and veggies. Serve with your favorite Asian dipping sauce for an easy and quick starter.

Kamaboko Fritters

6-ounce block kamaboko, shredded*

medium carrot, grated (medium grate, not fine)

scallions,

flour

pepper

egg, beaten

water

In a bowl, combine flour, sugar, salt, pepper, egg, and 2 tablespoons of water.

Add the remaining ingredients, except the oil. If needed, add more water, one tablespoon at a time. Batter should resemble and very thick pancake batter.

Heat a skillet over medium heat with a very thin layer of oil. You are shallow frying, not deep frying.

Drop 1-tablespoon sized spoonfuls into the pan and cook until lightly browned, about 3 minutes per side. Repeat with remaining batter, adding oil as necessary.

Serve warm with your favorite Asian dipping sauce.

Water chestnut and asparagus sautéed with chilli, garlic, and ginger that is packed with ani-inflammatory properties and antioxidants.

Water Chestnut Immunity Boosting Stir-Fry

asparagus

tsp ginger (minced)

red birds eye chilli (minced)

tbsp low-sodium soy sauce

water (room temperature)

brown sugar

tsp chilli oil

Cut the asparagus into 3 equal parts, leaving 1/2 an inch off the bottom of stem (we&#39;ll not be using this hard part of the stem, you may dispose it or keep it in a container to make vegetable broth another time)

Slice the water chestnuts sideways to create thin, oblong shaped pieces of water chestnuts. Place this with the asparagus in a medium sized bowl.

In the Meyer Nonstick Chef’s Pan, add 1 tbsp of sesame oil and heat this over medium to low heat.

Add the garlic, ginger and chilli. Sauté this until fragrant using a wooden spatula.

Add the water chestnuts and asparagus and stir-fry for about half a minute.

Add the seasoning and sauté together until the sauce has fully incorporated with the vegetables, and the sugar has dissolved and thickened the sauce.

Serve warm &amp; don&#39;t forget to rate this recipe if you loved it!

Top 8 water chestnuts recipes from across the web

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Top Tags

Steamed pork & prawn wontons

Winter Vegetable Fritters

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Pad Pak with Chicken (Stir Fried Ve...

Healthy Takeout-Style Velvet Chicke...

Kamaboko Fritters

Water Chestnut Immunity Boosting St...

Top 8 water chestnuts recipes from across the web

The most viewed water chestnuts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Steamed pork & prawn wontons

Winter Vegetable Fritters

Bacon Wrapped Water Chestnuts (Ruma...

Lumpia Shanghai

Pad Pak with Chicken (Stir Fried Ve...

Healthy Takeout-Style Velvet Chicke...

Kamaboko Fritters

Water Chestnut Immunity Boosting St...

The most viewed water chestnuts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine