Water Chestnut

Water chestnut is an aquatic vegetable that grows in marshes, lakes, and rivers. It has hard skin and white flesh inside. Water chestnut valued for its sweet flavor and crisp texture. In China, it is usually used in stir-fries, and dumpling fillings as well.

Water chestnut

Buffalo-head fruit, bull nut, horn chestnut, water caltrop, water nut.

Chinese water chestnuts and European water chestnuts, also called water caltrop.

Jicama is the best option as the sweet flavor and crunky texture is similiar to water chestnuts.

You may find fresh water chestnuts sold in Asian markets year-round, either packaged or canned. But in most groceries and supermarkets, they are not available year around, but you can buy canned ones instead if you like.

Choose large, firm, and smooth fresh water chestnuts, avoid ones with wrinkle or soft spots on the skin.

Before you store water chestnuts, please do not wash or peel them, just put into a plastic bag, and then store in the vegetable crisper of the refrigerator, they will last for up to 2 weeks.

If you have canned water chestnut, please store the leftover ones in a container in the refrigerator and use them up within 2-3 days.

Rinse Chinese water chestnut thoroughly under running water to remove any dirt or sand, then cut off the top and peel the skin with a sharp knife, cut until the white flesh left, soak in cold water till you cook, change water daily if necessary.

Rinse water caltrop well before you peel them, then cook, please keep in mind that you can not eat them raw, you are supposed to cook them before eat.

If you use canned water chestnuts, rinse them lightly through running water to remove the salt or other tastes.

Nutritionally, water chestnut is loaded with potassium and fiber. They are low in fat, and sodium.

Peeled water chestnut