Water Chestnut In Schezuan Sauce ( Chinese Cooking )

by Tarla Dalal

Added to 6 cookbooks
This recipe has been viewed 3487 times

Water chestnuts have contributed immensely to chinese cuisine, and it is an integral part of traditional chinese cooking. These crunchy, sweet chestnuts are actually vegetables that grow in marshes. This recipe calls for blanched chestnuts that are cooked in schezuan sauce and served like a sizzler. Buy fresh water chestnuts as far as possible and chop of the top and peel the skin before cooking. The cooked chestnuts taste wonderful in sizzling hot schezuan gravy and have an unmatchable taste – the sweet and crisp chestnut is a great contrast to the spicy thick sauce, making every bite delicious.

Add your private note

Preparation Time: 10 mins
Cooking Time: 10 mins
Makes 4 servings

Ingredients

2 cups fresh water chestnuts ,
peeled and sliced
salt to taste
2 tsp oil
1 tbsp finely chopped garlic (lehsun)
1/2 cup finely chopped spring onions whites
2 tbsp schezuan sauce
2 tbsp clear vegetable stock
1 tsp sugar
a few cabbage leaves

For Garnish
2 tbsp finely chopped spring onion greens

Method

Boil a vesselful of water along with the salt in a deep pan. Add the water chestnuts and blanch them on a medium flame for 2 to 3 minutes. Drain and keep aside.
Heat the oil in a wok / kadhai on a high flame till it smokes.
Add the garlic and spring onion whites and sauté on a high flame for a minute.
Add the water chestnuts, schezuan sauce, vegetable stock, salt and sugar, mix well and cook on a medium flame for 2 minutes.
Heat a sizzler plate on an open flame till it is red hot, place it on the wooden tray and arrange a few cabbage leaves on it.
Arrange the water chestnuts over it and serve immediately with garnished with spring onion greens.

RECIPE SOURCE : Chinese Cooking-New Edition