Water chestnuts - where would Chinese food be without them? The knobby vegetable with the papery brown skin is a staple in Chinese cooking. The water chestnut is actually not a nut at all, but an aquatic vegetable that grows in marshes. (This is why the ones that you purchase in the store may have a muddy coating.) The name "water chestnut" comes from the fact that it resembles a chestnut in shape and coloring. Indigenous to Southeast Asia, it has been cultivated in China since ancient times.
Water chestnuts - where would Chinese food be without them? The knobby vegetable with the papery brown skin is a staple in Chinese cooking. The water chestnut is actually not a nut at all, but an aquatic vegetable that grows in marshes. (This is why the o
