Definitions for "Water Chestnuts"
Keywords:  chestnuts, crisp, stir, flesh, walnut
Known as Chinese water chestnut or "ma tai" or "mah tai" in China, has a dark-brown skin, ivory flesh, crisp texture, and slightly sweet, nutty flavor. It has been consumed since ancient times and continues to play an important role in Chinese cooking especially in stir-fried dishes. Usually available canned though can be found fresh or dried from Chinese or oriental provision stores, or larger supermarkets. Store leftover canned chestnuts in a screw-top container, immersed in water , in the refrigerator. They will keep for up to one month, providing the water is changed daily. Fresh water chestnuts can be refrigerated, tightly wrapped in a plastic bag, for up to a week
The knobby vegetable with brown skin is a staple in Chinese cooking. However, the water chestnut is not a nut at all, but an aquatic vegetable that grows in marshes. This is why the ones that you purchase in the store may have a bit of muddy coating. Drain and rinse canned water chestnuts before using. You may also want to rinse them briefly in boiling water to get rid of any canned or "tinny" taste. They can be eaten raw or added to stir-fries.
A small brown tuber with crisp, sweet flesh, used in Asian cuisine. Fresh water chestnuts can be eaten raw but need to be peeled before use. To cook, simmer for a few minutes after peeling and add to stir fries. There are many varieties, including a native Australian variety.