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.
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.
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.
risp-tender. Add scallions and water chestnuts and stir-fry until just
bring to a boil enough water to cover beans.
Boil
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.
Wrap water chestnuts with 1/2 slice bacon; secure with toothpicks.
Mix sugar and ketchup; pour over water chestnuts. Broil bacon and water chestnuts, then pour sauce over and bake at 350\u00b0 for 1/2 hour.
Precook chicken with sliced onion, salt and pepper at
In a medium bowl, mix together the cream cheese, soy sauce, water chestnuts, shrimp, cilantro, ginger, and 1 tablespoon of sesame seeds.
Gradually stir in wasabi paste until you reach the desired amount of spice.
Cover and refrigerate for one hour.
Remove the cheese mixture from the refrigerator, and shape into a ball.
Roll in the remaining sesame seeds to cover.
Refrigerate until ready to serve.
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.
Melt butter.
Add onion, peppers and celery.
Saute over medium heat until soft.
Remove from heat.
Add peas and water chestnuts.
nion, green bell pepper, and water chestnuts. Cook and stir until the
In a medium bowl, combine soy sauce to sugar, taste and adjust seasonings.
Add drained water chestnuts, toss to combine. Cover bowl.
Marinate in refrigerater at least 1 hour. Stir after 30 minutes.
Drain marinade and let water chestnuts drain on paper towels. Serve with favourite dip.
In covered pan, cook carrots in small amount of boiling water, 15 minutes or until crisp tender.
Drain and set aside.
In pan, melt butter, add ginger, thyme and water chestnuts; cook and stir for 2 minutes.
Add wine, parsley and carrots.
Cook and stir until heated through.
Marinate water chestnuts in soy sauce for 30 mnutes to 1 hour. Stir them often to distribute.
Remove chestnuts and coat in sugar.
Wrap bacon around 2 or 3 slices of chestnut, securing with a toothpick. Arrange on baking sheet. Bake in 400\u00b0F (200\u00b0C) oven for 10-20 minutes until bacon is cooked. May also be broiled.
For variety, try rolling them in brown sugar.
Sugar may be omitted entirely if preferred.
Fry the pork in hot oil in preheated skillet; add the peas, water chestnuts and monosodium glutamate, then add the broth. Steam, covered, over high heat about 3 minutes.
Combine cornstarch and cold water; push vegetables to one side and add cornstarch mixture to broth; cook and stir until slightly thick. Add salt to taste.
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.
Cook the chopped onions in the oil for 2 minutes.
Add the peas and water chestnuts.
Stir and cook for 2 minutes.
Add the hot chicken stock, m.s.g. and dissolved cornstarch (mix cornstarch and water).
Add a little soy sauce if desired.
Stir and as soon as the sauce is transparent, serve at once.
Serves 4.
Cut bacon into 2-inch strips.
Wrap around water chestnuts and secure with toothpicks.
Microwave on High until bacon is cooked. Put in shallow pan and cover with barbecue sauce.
Bake at 375\u00b0 for 10 to 15 minutes.
Bring the broth to a boil in a wok or skillet.
Toss in the peas cover and cook for 1-2 minutes (do not over cook the peas), shake the pan a couple of times.
The peas should be crisp and bright green.
Add sesame oil and water chestnuts, continue to cook for 2 more minutes.
Serve immediately.