STIR-FRIED CHICKEN WITH BROCCOLI, WATER CHESTNUTS AND PEPPERS
Provided by Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Set a wok over high heat and add the peanut oil. Be sure to swirl the wok to get the oil to coat most of the pan. Once the oil smokes, quickly add the garlic, ginger, green onions and chicken to the wok. Saute, stirring continuously until the chicken in lightly browned, about 2 to 3 minutes. Add the red peppers and saute for another 1 minute. Add the water chestnuts and broccoli and saute for another minute. Add the soy sauce and sesame oil and reduce for 30 seconds. Add the chicken stock, slurry and season with salt and pepper. Use a paddle to toss the ingredients and be sure that the stock comes to a boil. Cook at a boil for 2 to 3 minutes, before serving over steamed rice.
CARROTS AND WATER CHESTNUTS
This carrot dish has a little different taste than the usual and is done on the stovetop. No oven time needed.
Provided by Whisper
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In covered pan, cook carrots in small amount of boiling water, 15 minutes or until crisp tender.
- Drain and set aside.
- In pan, melt butter, add ginger, thyme and water chestnuts; cook and stir for 2 minutes.
- Add wine, parsley and carrots.
- Cook and stir until heated through.
Nutrition Facts : Calories 55.4, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 60.5, Carbohydrate 6.1, Fiber 1.7, Sugar 2.7, Protein 0.6
CASHEW SHRIMP WITH WATER CHESTNUTS
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 5 servings (10 to 12 ser
Number Of Ingredients 13
Steps:
- In a medium bowl, place 2 cups warm water and add 1 teaspoon salt; stir to dissolve. Place the shrimp in the salt water and swirl. Leave the shrimp in salt water for 5 minutes, then rinse with cold water, drain and pat dry with paper towels. Using a sharp knife, cut the shrimp into 3/4 inch diced pieces.
- Mix all sauce ingredients together in a small bowl.
- Bring a saucepan of water to a boil. Place the celery and carrots in boiling water for 1 minute. Remove from heat and rinse with cold water until cooled. Set aside.
- Heat the oil to 325 degrees F.
- Fry cashews until light brown (watch carefully as they burn easily). Drain on paper towel.
- Add the diced shrimp to the oil and blanch for 5 seconds. Remove shrimp with a slotted spoon from oil and remove oil from the wok.
- Reheat wok until hot and add minced garlic and all the diced vegetables. Add the diced shrimp, sprinkle with the rice wine and stir-fry for 10 seconds. Add the sauce mixture and stir until the sauce thickens, about 1 minute. Remove to platter and sprinkle cashews over top. Serve.
GREEN BEANS AND WATER CHESTNUTS
Make and share this Green Beans and Water Chestnuts recipe from Food.com.
Provided by Amber Dawn
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a large saucepan over high heat, bring to a boil enough water to cover beans.
- Boil beans for 4 inutes. Drain and plunge into ice water to halt cooking; drain.
- In a large skillet, heat vegetable oil over high heat, swirling to coat bottom of pan.
- Stir-fry water chestnuts for 1 minute.
- Add garlic and ginger (don't let it brown).
- Add beans and salt.
- Cook until heated thoroughly, stirring constantly.
- Serve on a platter.
- Chef note: You can also leave out the water chestnuts and ginger and add a small can of Ro-Tel tomatoes and peppers to create a Mexican dish).
CRUNCHY CAULIFLOWER/WATER CHESTNUT SALAD
I love my moms "the best" lettuce/pea salad (just posted #64951) but I can no longer eat lettuce, broccoli, spinach and other vitamin K foods. My mom made a similar salad as this one, but I revised it more to my taste. It is a very crunchy, good tasting salad I just came up with last week. It makes a pretty large salad but my hubby and I ate it in three days. You can increase or decrease the spices to suit your taste. For best results, make this salad the night before you need it. Also, don't add the cheese until your almost ready to serve it. Don't salt it until you serve it as it would draw moisture while sitting in the fridge overnight. If you like less dressing, decrease the real mayo to 1 1/2 cups. It is so good, I don't even miss lettuce now! It is very easy to make, stores well and should do well at any potluck or family gathering.
Provided by peppermintkitty
Categories Cauliflower
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- first rinse& drain well frozen green peas, do not cook.
- I put peas in a small colander, then lay on paper towels to dry.
- It's very important that they be dry wash cauliflower, dry and cut into small florets.
- cube cheese& put in a small bag and put in fridge to have ready to mix in when salad is served add the peas, diced carrots, onions, celery and water chestnuts to the cauliflower in layers in a large bowl, but with a smaller rim; set aside.
- Dressing: mix all dressing ingredients really well and spread over the top of salad to seal salad inches.
- Cover with foil or plastic wrap and keep in fridge until it is served the next day.
- Before serving, add cheese and mix through all the salad well and put in a nice serving dish.
- Enjoy!
SHRIMP WITH SNOW PEAS AND WATER CHESTNUTS
Make and share this Shrimp With Snow Peas and Water Chestnuts recipe from Food.com.
Provided by Jens Kitchen
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Peel and devein shrimp. Combine the sherry and soy sauce in a medium bowl and add shrimp. Marinate in the refrigerator for 30 minutes.
- Meanwhile, heat a wok or large skillet over high heat and add the oil. Add ginger and stir-fry for 1 minute. Add the shrimp (reserving the marinade) and cook until light pink, 2 to 3 minutes.
- Add mushrooms and snow peas and cook for 1 to 2 minutes, until the snow peas are bright green and crisp-tender. Add scallions and water chestnuts and stir-fry until just heated through.
- Add the reserved marinade and cornstarch mixture. Bring to a boil and cook until the sauce thickens. Serve.
Nutrition Facts : Calories 202.4, Fat 8.2, SaturatedFat 1.1, Cholesterol 142.9, Sodium 1152.4, Carbohydrate 10.7, Fiber 2.5, Sugar 3.6, Protein 18.9
CHESTNUT AND CELERY SOUP
Steps:
- In a kettle cook the onion, the garlic, the bay leaf, and the thyme in the butter over moderately low heat, stirring, until the onion is softened, add the celery and the carrots, and cook the mixture over moderate heat, stirring, for 5 minutes. Add the chestnuts, the potato, peeled and cut into 1-inch pieces, the broth, 2 1/2 cups water, and salt and pepper to taste, simmer the mixture, covered, for 20 to 25 minutes, or until the chestnuts and the potato are very tender, and discard the bay leaf. In a blender puree the mixture in batches until it is smooth and return it to the kettle. The soup may be prepared 1 day in advance, cooled uncovered, and kept covered and chilled. Heat the soup, stirring, until it is hot and serve it with the sour cream.
SUGAR SNAP PEAS WITH WATER CHESTNUTS
Make and share this Sugar Snap Peas With Water Chestnuts recipe from Food.com.
Provided by mums the word
Categories Vegetable
Time 13m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In large skillet, heat oil over medium heat.
- Saute garlic for about 1 minute until softened, be careful not to let it brown or it will be bitter.
- Add snap peas, salt and crushed red pepper flakes - cook and stir until tender (4-5 min.).
- Add water chestnuts, stir and heat through.
- Sprinkle cashews over and serve.
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