Water Chestnut in Schezuan Sauce ( Chinese Cooking )
by Tarla Dalal
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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.
- 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, water, 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.
Nutrient values per serving
|Vitamin A||51.5 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.4 mg|
|Vitamin C||9.6 mg|
|Folic Acid||0.9 mcg|
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