Or Chopped Water Chestnuts

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Or Chopped Water Chestnuts to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Or Chopped Water Chestnuts, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1/4 c chopped green bell pepper
• 1 cup coarsely shredded carrot
• Oriental Dressing-
• 3 tb rice vinegar or white
• 1 wine vinegar
• 2 ts sugar
• 2 ts toasted sesame seed
• 2 ts soy sauce
• 1 ts sesame oil
• 1/8 ts crushed red pepper

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Instructions Mix dressing, then toss all ingredients, at least several hours or even the day before, to let flavors meld

Step 2: Technique & Execution

This is a lovely salad, and it keeps very well leftovers were still good and crisp as long as a week after it was made

Step 3: Technique & Execution

Chinese cabbage does not wilt

Step 4: Technique & Execution

I think it is just a little better made with water chestnuts, but jicama is good, too

Step 5: Technique & Execution

Oriental Coleslaw Yield: 8 Servings Ingredients 1/2 c sliced almonds 1/2 c sunflower seeds 1/4 c sesame seeds 2 c each shredded red and green cabbage 2 c bean sprouts 6 green onions, chopped 1 c fried chow mein noodles -DRESSING- 3 tb Rice vinegar or cider vinegar 1 tb Granulated sugar 1 tb Soy sauce 1 ts Sesame oil 1 Clove garlic, minced 1/4 ts Each salt and pepper 3 tb Vegetable oil Instructions Spread almonds, sunflower and sesame seeds on baking sheet bake in 350oF oven for 5 to 8 minutes or until golden and fragrant

Step 6: Technique & Execution

In large bowl, combine red and green cabbage, bean sprouts and onions