Just like the jicama, water chestnuts add a wonderful crunchy garlic bite into a stir-fry. Personally, I like them best with beef which is why I made this recipe.
Water chestnuts have a very small buying window and it’s best to get them fresh from the store. You have to peel them first before you can cook with them, but they have a wonderful smell and texture.
Beef and vegetable stir-fry with water chestnuts
- 1 large carrot sliced into half moons
- I head broccoli chopped and blanched (boiled in hot water for a minute then dunked in a tub of ice water)
- a handful of mushrooms chopped
- 2 green onions roughly chopped
- 1 clove garlic roughly chopped
- 3 Chinese water chestnut peeled and sliced
- 1 lb. steak beef top sirloin sliced into small pieces
- 2 small tomatoes
- soy sauce
- marinate beef in soysauce, 1 tsp. Sugar, a large pinch of baking soda, Chinese cooking wine or lemon juice for about 1 hour to overnight
- in a separate bowl mix about 1-2tsp starch(whatever you have works although I prefer either potato or tapioca starch) with equal parts water and set aside
- heat some olive oil in a pan (a little goes a long way) and add in green onions and garlic, cook until fragrant
- add beef along with all the juice that may have collected during the marinade, add a little bit of water, cover and cook until well done or until all the pink spots go away
- next add in your carrots, mushrooms, and arrowroot (or whatever you happened to put in) and cook about 2 minutes covered or until carrots become slightly soft
- next add in your tomatoes and cook uncovered for about another 2 minutes or so, now is a good time to add some soy sauce and check the saltiness of your dish (adding the soy sauce after the broccoli goes in may affect the color but whatever floats your boat) also you want to cook uncovered due to the fact that there may be too much liquid, cooking it uncovered allows for some of it to evaporate
- once your tomatoes are cooked down add in your broccoli and WATCH IT CAREFULLY!!!! There’s nothing less appealing than yellow broccoli. Cook until your broccoli is soft and has absorbed the flavor
- add in your starch and let stand for about a minute then turn off the heat and serve!