Water Chestnuts

Growing up in Berkshire Hills of western Massachusetts, the only available water chestnuts I experienced came in a little can imported from Asia.

But eating this vegetable fresh is a delight not to be missed at Big Bowl. Although water chestnuts look like a big brown nut they are actually a corm which forms underground. When peeled, the flesh is crisp, sweet and nutty. The texture is similar to an apple. Fresh water chestnuts are used in our chef inspired creations at Big Bowl.

An aquatic vegetable grown in marshy waters, chestnuts require a long frost-free semi tropical region. Florida and parts of California are capable of producing them but most chestnuts come from China. Water chestnuts are high in fiber and potassium and virtually fat-free. Chinese herbalist believes their sweet flavor also helps to sweeten the breath.

We use them in many dishes at Big Bowl. My favorite is Sweet Ginger Scallops and Shrimp. A classic Chinese hot and sour dish, we blacken dry chili peppers in hot oil with wood ear mushroom and lots of fresh ginger and garlic. Water chestnuts are added just before serving and their sweet crunch rounds out the sweet and vinegary sauce.

Water chestnuts are available year round and can be purchased at Asian markets. Look for firm, smooth flesh. They should be moist and often still have some mud attached. Store them in a plastic bag and peel them just before you use them.