Water Chestnut

Water chestnut is a crisp, white-fleshed aquatic corm encased in thin brown skin. It stays crunchy even after brief cooking, with a mild, slightly sweet flavor and a clean snap. Slice or dice for stir-fries, dumpling fillings, salads, and lettuce wraps; commonly sold peeled and canned, with fresh bulbs available in some markets.\n\nNative to East and Southeast Asia, it is cultivated in shallow flooded fields and ponds, especially in China. The ingredient spread through Asian cuisines, appearing widely in Cantonese, Fujianese, and Southeast Asian dishes; Western markets mostly carry imported canned product.