SHEILA O' CONNOR| Ocala Star-Banner
The water chestnut is a tuber vegetable that resembles an actual chestnut in color and shape. Although it is commonly associated with oriental cooking, it is finding its way into many mainstream dishes. Water chestnuts have a fairly neutral, starchy taste, similar to a bland nut. Their firm, crispy texture adds a crunchy appeal to many foods.
Water chestnuts originated in Southeast Asia, where they are still grown.
They are actually the root of an aquatic freshwater plant. Water chestnuts must be hand-harvested and processed; therefore, they are somewhat expensive. However, since a little goes a long way, water chestnuts are not too dear to be used often.
The largest source of water chestnuts is mainland China; the remainder come mostly from Hong Kong and Taiwan. Chinese water chestnuts were brought for cultivation in the United States in the 1930s, primarily in California, Georgia and Florida. But despite its introduction to the U.S., there has been little progress toward the establishment of the water chestnut as a viable crop. This is probably due to the high labor costs involved with the necessary hand-harvesting and peeling. However, there is still some hope expressed that water chestnuts could become a Florida commercial crop, as they are well suited to the South Florida climate and would be an ideal aquatic vegetable crop for natural wetland areas such as the Everglades.
Processed and canned water chestnuts are easily found in most groceries, usually in the Chinese or oriental foods section. Canned water chestnuts may be used as is, straight from the can, or they may be rinsed in cold water, if desired. Unopened, canned water chestnuts will store indefinitely. Once opened, they will keep up to one week in a bowl of water in the refrigerator. Change the water daily for the freshest taste. Fresh water chestnuts are rather difficult to find but may be found in some food specialty stores, ethnic markets and on the Internet. Fresh water chestnuts should be firm with no wrinkling, they may be stored tightly wrapped in a plastic bag for up to one week and must be peeled prior to eating or cooking.
Canned or fresh water chestnuts may be eaten raw or cooked. They are virtually fat-free and contain hardly any sodium. Water chestnuts are a good source of fiber and vitamin B, as well as containing fair amounts of calcium, iron, potassium and zinc. There are about 40 calories in ¶ cup of water chestnuts.
Because of their unique texture and interesting taste, water chestnuts complement so many dishes. Of course they're a natural in stir-fries, but also try them in salads, soups, stuffings and many types of vegetable and meat dishes. Appetizers, side dishes and entrees will gain an extra punch from the water chestnut's tasty crunch!
SAUCY WATER CHESTNUTS
AND BACON APPETIZER
Makes about 50 pieces
This is a different take on the classic bacon-wrapped water chestnut. It's easy to make and practically addicting!
2 (8 ounce) cans whole water chestnuts, drained
1 pound bacon, cut in half
cup mayonnaise
1 cup packed light brown sugar
cup chile sauce (the type found near the catsup at the grocery)
Preheat oven to 350 degrees.
Wrap each chestnut with half a bacon strip. Place the rolls seam-side down in a baking dish.
Bake 50 to 60 minutes or until bacon is crisp and cooked through. When baked, drain the dish of fat.
In a medium-size mixing bowl, combine mayonnaise, brown sugar and chili sauce. Mix well and pour over the water chestnut rolls. Serve with toothpicks.
