Water Chestnut, Carrots and Corn. Water chestnuts, sometimes known as Chinese water chestnuts, are small, white vegetables with a crunchy texture and a fresh, mild taste similar to apples. Crunchy water chestnuts and salty black olives complement cauliflower perfectly in this quick and easy copycat of a dish at Momofuku Ko. Chicken, carrot, and water chestnuts are tossed with shirataki noodles to make this low-carb stir-fry.
This dish is one of my family's favorites. Remove from the heat; stir in soup, corn, water chestnuts and almonds if desired. Melt remaining butter; toss with bread crumbs. You can cook Water Chestnut, Carrots and Corn using 6 ingredients and 4 steps. Here is how you cook it.
Ingredients of Water Chestnut, Carrots and Corn
- Prepare 1-1/4 pound of carrots I used organic.
- You need 8 ounces of water Chestnut.
- It’s 16 ounces of canned corn drained.
- Prepare 1/3 stick of butter.
- You need 1/2 teaspoon of salt.
- Prepare 2 tablespoons of sugar.
Despite being called chestnuts, water chestnuts are not nuts at all. 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. Best Sellers in Canned & Jarred Water Chestnuts. Water chestnuts, also known as chinese water chestnuts, come from the water chestnut plant — a grass-like shrub that grows in the mud and marshes of Asia, Africa, Australia, and some Pacific islands.
Water Chestnut, Carrots and Corn instructions
- 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!!.
Despite their name, water chestnuts aren't nuts at all. Water chestnut cake is a sweet Cantonese dim sum dish made of shredded Chinese water chestnut. When served during dim sum, the cake is usually cut into square-shaped slices and pan-fried before serving. The cake is soft, but holds its shape after the frying. Chinese water chestnut or water chestnut scientifically known as Eleocharis dulcis is an edible tuber that belongs to the sedge family of Cyperaceae and is native to Asia (China, Japan, India, Philippines, etc.), Australia, tropical Africa, and various islands of the Pacific and Indian Oceans.