Water chestnuts are aquatic plants, mainly composed of starch, protein, and a variety of vitamins. They are also rich in iron, calcium, zinc, phosphorus, boron, and other trace elements essential for the body's active functions, which can help regulate and promote bodily functions. There are many ways to cook with water chestnuts.
Cooking with Water Chestnuts: Braised Pork Belly with Water Chestnuts
Braised Pork Belly with Water Chestnuts – Ingredients Preparation
Pork belly, water chestnuts, potatoes, coriander, Sichuan pepper, star anise, dried chili peppers, white sugar, soy sauce, salt, doubanjiang (broad bean and chili paste), minced garlic, oyster sauce, green onion segments
Braised Pork Belly with Water Chestnuts – Cooking Steps
1. Clean the pork belly and blanch it in boiling water. Remove and cut into chunks.
2. Clean the water chestnuts and potatoes, then cut them into chunks and set aside.
3. Heat oil in a wok and add Sichuan pepper, star anise, and dried chili peppers to stir-fry until fragrant. Add the sugar as well.
4. Add the pork belly to the wok and stir-fry. Add soy sauce, salt, two tablespoons of doubanjiang, and a small amount of minced garlic.
5. Add the potato and water chestnut chunks to the wok and stir-fry evenly with the meat. Add half a bowl of water.
6. Cover the wok, bring to a boil over high heat, then reduce heat to low and simmer until the pork and water chestnuts are soft. Add an appropriate amount of oyster sauce.
7. Sprinkle with coriander and chopped green onions before serving.
Cooking with Water Chestnuts: Chicken Wings with Water Chestnuts
Chicken Wings with Water Chestnuts – Ingredients Preparation
Water chestnuts, chicken wings, shrimp, ginger, garlic, salt, rock sugar, oyster sauce, dark soy sauce, light soy sauce, cooking wine
Chicken Wings with Water Chestnuts – Cooking Steps
1. Clean the water chestnuts and slice them. Set aside.
2. Soak the chicken wings in warm water for a while and rinse off the blood. Make a slit on each side of the wings.
3. Mix an appropriate amount of salt, rock sugar, oyster sauce, light soy sauce, dark soy sauce, and cooking wine in a bowl and set aside.
4. Heat up a wok, add cooking oil, and stir-fry garlic and ginger until fragrant.
5. Add the chicken wings and stir-fry until they change color. Add the prepared seasoning mixture, cover, and bring to a boil over high heat.
6. Chop the shrimp into pieces and add them to the wok along with the water chestnuts. Cover and simmer over low heat until the sauce thickens.
Cooking with Water Chestnuts: Soy-Scented Ribs with Water Chestnuts
Soy-Scented Ribs with Water Chestnuts – Ingredients Preparation
800g ribs, 450g water chestnuts, 30g dry yellow soybean sauce, 3 tablespoons red spicy fermented bean curd juice, 3 tablespoons cooking wine, 4 sections of green onion, 6 slices of old ginger, 4g rock sugar, 1g salt
Soy-Scented Ribs with Water Chestnuts – Cooking Steps
1. Dissolve the dry yellow soybean sauce in boiling water. Peel the water chestnuts, remove the sprouts, clean them, and cut them into chunks.
2. Soak the ribs in water for 4-5 hours to drain out the blood. Change the water several times or add some cooking wine to remove the fishy smell.
3. In a soup pot, add water and the ribs. Bring to a boil, then remove the ribs after 2-4 minutes.
4. Heat base oil in a wok, add the green onions and ginger slices, and stir-fry until fragrant. Add the ribs and stir-fry evenly.
5. Add the water chestnuts and continue to stir-fry. Add the red spicy fermented bean curd juice, dissolved dry yellow soybean sauce, and rock sugar in sequence.
6. Add enough water to cover the ribs, bring to a boil over high heat, then simmer over low heat for 40 minutes. Add salt and simmer for another 10 minutes.
Cooking with Water Chestnuts: Salted Pork and Squid Dry-Braised Water Chestnuts
Salted Pork and Squid Dry-Braised Water Chestnuts – Ingredients Preparation
Salted pork, dried squid, water chestnuts, oyster sauce, light soy sauce, cooking wine, leeks, garlic, ginger slices
Salted Pork and Squid Dry-Braised Water Chestnuts – Cooking Steps
1. Peel the water chestnuts and cut them into chunks. Cut the salted pork and dried squid into small pieces. Chop the garlic and leeks.
2. Pan-fry the water chestnut chunks in a wok with oil until lightly browned. Remove and set aside.
3. Heat base oil in a wok and stir-fry the garlic and ginger slices until fragrant.
4. Add the pork and fry until the fat is rendered. Add the dried squid and stir-fry. Add an appropriate amount of cooking wine, oyster sauce, and light soy sauce. Stir-fry evenly.
5. Add enough hot water to cover the salted pork. Once boiling, add the water chestnuts, cover, and simmer over low heat until the sauce thickens. Finally, add the leeks and stir-fry evenly before serving.