Water Chestnuts

Chinese water chestnuts, most commonly known as water chestnuts, are not nuts. They are an aquatic root vegetable that grows in the mud. They're small in size and round. Water chestnuts can be eaten raw, par-boiled, grilled or pickled. I usually par-boil them and sauté them with other ingredients. The white flesh is crisp and adds a nice balance of texture to a lot of dishes. In the past I've received questions about what water chestnuts look like. I realized I had never posted pictures of the ingredient. Hopefully this inspires you to try them fresh!
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Pecan Stuffing with Rosemary, Fennel and Fresh Water Chestnuts

Here's a stuffing recipe that really packs a crunch. Pecans and water chestnuts provide flavor as well as a nice texture contrast. I added a fennel bulb for a mild licorice flavor, mushroom salt and a small amount of jalapeño for a bit of heat.

For a fancier stuffing, you can add some crumbled blue cheese to the croutons. I finished the pecan stuffing with a little parmesan for a salty (but not overpowering) note.

This recipe is far more savory than the cranberry apple stuffing I made last week. The differences between the two versions really demonstrate the versatility of stuffing. Whatever your preference, there's a stuffing that you and your family will love.

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Orange-Flavored Fried Tofu with Water Chestnuts

I felt like making my vegetarian sweet and sour pork recipe today, but I didn't have any pineapples on hand. Sweet and sour sauce is very versatile; you can substitute many tart fruits in place of the pineapple, such as oranges, plums or green mangoes. I had a number of sweet oranges on hand, so I used them instead. 

The dish turned out to be a big hit. I think it's important to have at least a few recipes in your repertoire that are easy to modify depending on what you have in your pantry. This particular sauce goes great with chicken as well, so if, like me, you have to cater to both meat eaters and vegetarians, you can make one sauce for two dishes.

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