Heat oil in a large wok or frying pan over high heat. Stir-fry pork, onion, chilies, ginger and garlic for 5-6 mins, breaking up with the back of a wooden spoon, until pork is browned. Add kecap manis and water chestnuts. Stir-fry for 1 min. Spoon into radicchio leaves and garnish with green onions and extra chili.
Combine chicken, XO sauce, fish sauce, lemon zest, lemon juice, sugar and lemongrass in a medium bowl.
Heat 1 tbsp peanut oil in a wok over medium-high heat and stir-fry chicken, in batches, until browned. Remove from wok.
Add remaining oil to wok and stir-fry onion and chili until onion softens. Add broccoli and water chestnuts. Stir-fry until broccoli is tender. Return chicken to wok and stir-fry until hot. Season to taste. Serve sprinkled with spring onions and cashews.
In large skillet, heat oil over medium heat.
Saute garlic for about 1 minute until softened, be careful not to let it brown or it will be bitter.
Add snap peas, salt and crushed red pepper flakes - cook and stir until tender (4-5 min.).
Add water chestnuts, stir and heat through.
Sprinkle cashews over and serve.
Wash fresh snow peas if using; trim the ends and string.
Defrost snow peas and dry on paper towels.
Melt butter in a wok or lg skillet and add the peas, water chestnuts, garlic, salt, pepper and lemon juice.
Cook over high heat, stirring, until veggies are tender crisp. Serve immediately.
Bring a large pot of water to a boil; add 1 teaspoon salt. Cook cauliflower chunks in the boiling water until slightly softened, about 2 minutes. Drain and rinse with cold water. Cut into bite-size chunks.
Heat olive oil in a large skillet over high heat. Cook and stir garlic until fragrant, about 30 seconds. Add cauliflower; cook and stir for 1 minute. Stir in water chestnuts and olives. Add water; cook until water evaporates, about 2 minutes. Season with salt and pepper.
Wash spinach well and remove tough stems.
Cook with 1 tablespoon water and 1 teaspoon salt for 10 minutes, or until tender.
Drain well and chop fine.
(If using frozen spinach, prepare according to package directions; drain well.)
Return drained spinach to pan.
Add water chestnuts, 3 tablespoons butter, cream and seasonings to taste.
Place in a buttered casserole.
Heat the olive oil in a large skillet over medium-high heat. Stir in the snow peas, and cook for 2 minutes, then add the water chestnuts, mint, and sesame seeds. Cook and stir until the snow peas are tender, and the water chestnuts are hot, about 3 minutes longer. Season to taste with salt and pepper before serving.
Cook beans according to directions on package.
Add drained water chestnuts and heat thoroughly.
Season to taste with salt and pepper.
Yields 6 servings.
nion, green bell pepper, and water chestnuts. Cook and stir until the
Place onion, bouillon cubes and water in 1 1/2-quart casserole.
Cook, covered, on Full power for 2 to 4 minutes or until tender.
Add flour to onion.
Cook, covered, on Full power for 1 to 2 minutes, or until thickened.
Add peas, water chestnuts and salt.
Cook, covered, on Full power for 7 to 9 minutes, or until peas are tender.
Bring a pot of salted water to a boil, add beans and cook for 6-8 minutes.
Melt the butter/margarine in a skillet, add onion and saute for 7 minutes, stirring.
Stir in salt, mace and water chestnuts; saute 2 minutes.
Add beans and saute until heated through.
Cook beans.
Drain and slice water chestnuts.
Add chestnuts to beans and heat.
Can be topped with mushrooms.
Preheat oven to 375 degrees F (190 degrees C).
Mix artichoke hearts, spinach, water chestnuts, sour cream, mayonnaise, cream cheese, Romano cheese, and garlic together in a small baking dish. Cover dish with aluminum foil.
Bake in the preheated oven until cooked through and bubbling, about 25 minutes.
br>Add mushrooms, beef broth, water chestnuts and bay leaves to the
Heat canola oil in heavy skillet or wok.
Add pork and stir fry for 3-4 min, until pork begins to brown.
Add scallions and garlic, cook 1 min more.
Add water chestnuts, mushrooms, and pepper. Cook, stirring, for 2 minute.
Add vinegar, salt, pepper, sesame oil, and soy sauce. Cook 2 minute.
Serve immediately.
Soak the bread cubes in milk and squeeze out as much milk as possible.
Add bread to the beef and sausage or pork.
These may be made with all beef.
Season with onion powder, garlic salt, soy sauce and hot pepper sauce.
Add water chestnuts to the meat and mix thoroughly.
Shape into about 4 dozen small balls.
Brown in hot shortening or salad oil in chafing dish or skillet.
Mix dried onion flakes with lemon juice and set aside.
Mix the tuna and water chestnuts.
Add rest of ingredients to the onion flakes to make the dressing, combining well.
Add the dressing to the tuna mixture.
Precook chicken with sliced onion, salt and pepper
il 15 seconds.
Add water chestnuts and snow peas.
In
In a large bowl, combine mayo, tuna, pecans, celery, pepper and water chestnuts, mixing well to evenly distribute and coat with mayo.
Adjust seasoning to taste.
If salad is dry, add a bit more mayo.
Serve as a sandwich filling or as a salad on a bed of lettuce.