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Fresh Water Chestnuts with Green Beans, Maple Bacon & Red Onions
Cultivated in China since ancient times, the Water Chestnut is the edible tuber of a water plant indigenous to Southeast Asia. The Water Chestnut’s brownish-black skin resembles that of a true chestnut, but its flesh is white, crunchy and juicy. The fresh “corms” (a sort of underground storage stem of a plant), can be peeled with your fingers and eaten much like a fresh fruit with a flavor that some say resembles coconut, apple or even macadamia nuts. Even if cooked, the chestnuts have the ability to remain crisp, which is a feature prized in the Asian cuisine.
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- 3 cups Green Beans, cut to 2-3"
- As Needed - Boiling Salted Water
- 12 Water Chestnuts, fresh, sliced thin
- 4 strips Nino's Maple Bacon, minced
- 1 Tbsp. Garlic Cloves, sliced fine
- 1 cup Red Onion, cut julienne
- 1/4 cup Red Bell Pepper, cut julienne
- To Taste - Salt & Pepper
- Cut off pointed end and woody base of water chestnut, then peel off the skin and immerse in cold water immediately to prevent its discoloration.
- In a medium sauté pan over medium heat, fry minced bacon until nearly crisp (save fat).
- Remove water chestnuts from the water, slice thin and add to the crisp bacon with onions, red peppers and garlic. Sauté briefly.
- Blanch green beans in boiling salted water for 2 minutes, remove from the water and add to the sauté mixture.
- Cook the entire mixture 2 to 3 minutes longer on medium high heat.
- Season with salt and pepper and serve.
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