Stir-fried Water Chestnuts with Edamame
Water caltrops are an autumn specialty—fragrant, crisp, and nutritious without causing internal heat. A staple on Jiangnan tables around the Mid-Autumn Festival, they need only simple cooking to outshine any meat dish.
Ingredients
water chestnuts
500 g
edamame
100 g
salt
to taste
sugar
to taste
vinegar
1 spoonful
oil
to taste
Instructions
1
Step 1
After preparing the ingredients, shell the edamame and rinse them clean. Rinse the water chestnuts as well.
2
Step 2
Cut the cleaned water chestnuts in half.
3
Step 3
Pour an appropriate amount of oil into the pan and stir-fry the cleaned edamame briefly.
4
Step 4
Add the cut water chestnuts and stir-fry everything together evenly.
5
Step 5
Season with an appropriate amount of salt, then add a little water.
6
Step 6
Cook until the water chestnuts change color, then add a pinch of sugar to season.
7
Step 7
Add a spoonful of vinegar just before turning off the heat; this keeps the water chestnuts fragrant and refreshing.
8
Step 8
Nutritious, easy to make, and refreshingly fragrant, the stir-fried water chestnuts are now ready to serve.
