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Waay too Many Canned Water Chestnuts!

I don't know why...but my husband bought 12 cans of water chestnuts from the Chinese grocery store. What can I do with them besides a stir fry?

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  1. Sorry for laughing DaisyM but I almost fell off my chair!
    I use chestnuts in dumplings mostly, or chicken and beef dishes. Do you have a specific dish in mind? There are quite a few dishes that you can make using them up, the shelf life is good on these thankfully!

    1. We put them in a PF Chang-style lettuce wrap

      1. I seriously asked my husband if he now was hoarding canned chestnuts because he heard there might be a shortage. He said he forgot that the last time he went to the Chinese grocery he got 6 cans (and we didn't use any). What I didn't post was that he also did this with baby corn. I just know there isn't any use for them except stir frys. Maybe at Halloween I'll be giving out canned Chinese vegetables to unsuspecting kids.

        2 Replies
        1. re: DaisyM

          Haha. Hopefully the kids won't egg your house!

          I sometimes add chopped water chestnuts to crab-artichoke dip. The extra crunch is kind of nice.

          1. re: DaisyM

            Daisy, use the baby corns in salads or on relish trays, chop in chunks and throw in soups and stews. I usually rinse them really well to get rid of their canned taste. And you could pickle them, but I've never come up with a good recipe.

          2. And don't forget rumaki --wrap bacon around the chestnuts, coat with ketchup/soy sauce glaze or chili sauce glaze, broil till bacon is crispy. It's easy to eat a ton of these!

            3 Replies
            1. re: berkleybabe

              Also, think about adding sliced to dips, also turkey/chicken/tuna salad. I've made a passable hot/sour soup and added a can of sliced water chestnuts, and it added great textural contrast to the tofu. Also could be added to dressing for stuffing along with the celery and onions and herbs for crunch. Good is spinach salad with bacon dressing.

              1. re: berkleybabe

                I've done bacon-wrapped chestnuts in the past but the bacon did not stay wrapped as well as bacon-wrapped prunes. Any tips?

                1. re: foodwinemaven

                  Have been making these for years. I no longer use toothpicks as originally suggested. Cut bacon slices in half (or thirds). Wrap bacon around the chestnuts, stretching the bacon slightly. Place cut-side down on baking sheet. When the bacon cooks, it shrinks up, gripping the chestnut. If serving these to guests, add toothpicks after they've baked.

              2. You can boil and mash them, and use in either of these recipes instead of the listed optional nuts.
                http://www.chowhound.com/topics/517215

                or boiled & mashed with some brown sugar and maple syrup, then use as a filling in various baked or fried pastries.