Carrots And Water Chestnuts Recipes

WATER CHESTNUT PEA SALAD

Steps:

• Cook carrots in a small amount of water until crisp-tender; drain and rinse in cold water. Place in a serving bowl; add the peas, water chestnuts, onions and cheese. In a small bowl, combine the salad dressing, bacon and pepper; mix well. Pour over salad and toss to coat. Chill until serving.

CARROTS AND WATER CHESTNUTS

Steps:

• 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.

CARROTS AND WATER CHESTNUTS

Steps:

• 1. Cook carrots in a small amount of boiling water 6 to 8 minutes or until tender; drain, Set aside.
• 2. Melt the butter in a large skillet over medium-low heat. Add water chestnuts, thyme, and ginger, and cook 2 minutes.
• 3. Add the reserved carrot and wine; cook just until thoroughly heated. Transfer the vegetable mixture to a serving bowl; sprinkle with fresh parsley.

CRISPY CHICKEN WONTONS

Steps:

• In a large bowl, combine the chicken, carrots and water chestnuts. In a small bowl, combine the cornstarch, water, soy sauce and ginger until smooth. Add to chicken mixture; toss to coat. , Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 1 teaspoon of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling., Place on greased baking sheets. Combine butter and oil; brush over wontons. Bake at 375° for 10-12 minutes or until golden brown. Serve with plum or sweet-sour sauce.

SHRIMP WITH SNOW PEAS AND WATER CHESTNUTS

Steps:

• Peel and devein shrimp. Combine the sherry and soy sauce in a medium bowl and add shrimp. Marinate in the refrigerator for 30 minutes.
• Meanwhile, heat a wok or large skillet over high heat and add the oil. Add ginger and stir-fry for 1 minute. Add the shrimp (reserving the marinade) and cook until light pink, 2 to 3 minutes.
• Add mushrooms and snow peas and cook for 1 to 2 minutes, until the snow peas are bright green and crisp-tender. Add scallions and water chestnuts and stir-fry until just heated through.
• Add the reserved marinade and cornstarch mixture. Bring to a boil and cook until the sauce thickens. Serve.