Ingredients

Water chestnut

Other Names: Buffalo-head fruit, bull nut, horn chestnut, Jesuits’ nut, ling ko or ma tai (China), water caltrop, water nut.

General Description: Chinese water chestnuts (Eleocharis dulcis) and European water chestnuts (Trapa natans) are two unrelated water plants that carry the same name. The Chinese water chestnut resembles a small muddy tulip bulb and is sweet and crunchy; the European water chestnut resembles a tiny horned bull’s head and is quite starchy. Americans are most familiar with the Chinese water chestnut. Technically a corm—the swollen tip of an underground stem—Chinese water chestnuts grow underwater in mud, have brown or black scalelike leaves, and are round, though somewhat flattened. They are the roots of an aquatic plant that grows in freshwater ponds, marshes, lakes, and slow-moving rivers and streams in Japan, Taiwan, China, Thailand, and Australia. They are difficult to harvest, explaining their generally high price. Chinese water chestnuts have mildly sweet, crisp, white flesh.

The European water chestnut or water caltrop has seed capsules with four spikes and is named after the caltrop, a vicious medieval weapon with four iron points. This hard-shelled ebony black fruit has two prominent, downcurved horns resembling a bull’s head and a woody, sculptured surface that looks like a face or a bat. It grows abundantly in Indonesia, Southeast Asia, southern China, Japan, Italy, and tropical America. Its Chinese name, ling ko, means “spiritual horn.” There is also a slate brown European caltrop that has been eaten in Europe since prehistoric times.

Season: Fresh Chinese water chestnuts are sold primarily in Asian food markets. Though available year-round, they are most plentiful from early summer through late fall. Water caltrops are also sold in Asian food markets. In China, water caltrops are harvested and consumed during the mid-autumn festival to celebrate the overthrow of the Mongolians in ancient China.

Purchase: Fresh water chestnuts should look muddy but smooth, except for a few leaf scales. They should be hard and completely free of soft spots. Water caltrops are hard-shelled and quite tough.

Avoid: Water chestnuts spoil easily and should be selected carefully. Press each one to check for soft spots, an indication of decay. Choose the largest ones and get more than you think you’ll need because of loss from spoilage and peeling.

Storage: Store water chestnuts, unwashed and unpeeled, in a loosely closed paper or plastic bag in the refrigerator crisper for up to 2 weeks. Keep water caltrops in a cool, dry place.

Preparation:

Chinese Water Chestnut:

1. Wash water chestnuts thoroughly in cold water to remove the surface mud.
2. Peel using a sharp paring knife, cutting away any soft or greenish spots till only creamy white firm chestnut is left.
3. Place immediately in a bowl of cold water until ready to use.

European Water Chestnut:
Note: Caltrops can be toxic if eaten raw—always boil, steam, or roast them prior to consumption.

1. Using a sharp knife, cut open the hard shell.
2. Remove the flesh.

Serving Suggestions: Add sliced or quartered Chinese water chestnuts to Asian stir-fries. Add chopped, steamed Chinese water chestnuts to soups, salads, rice, and stuffing. Wrap whole steamed Chinese water chestnuts with bacon and broil.

Flavor Affinities: Bamboo shoots, cilantro, ginger, pasta, rice, rice noodles, sesame oil, snow peas.

from Quirk Books: www.quirkbooks.com