Snow Peas with Water Chestnuts
Inspired by the oncoming Lunar New Year, our late January grocery shopping took on a decidedly Asian flair.
In making plans for the hoisin sauce in the fridge and the dried shiitake mushrooms in the pantry, we purchased a few items that would never make it onto a regular grocery list: to wit, a can of sliced water chestnuts for the turkey meatballs and the ground pork lettuce wraps, and a can of bamboo shoots for the hot-and-sour soup.
Neither, of course, were fully used in the preparation of their respective dishes. It’s like the never-ending circle of kitchen castoffs.
I know for a fact that water chestnuts are wonderful in spinach dip, so that would have been an option. But instead, we opted for a really simple vegetable side-dish using snow peas, a bit of fresh mint and sesame seeds.
This could not be any easier, and what a nice way to get a completely different vegetable on the plate.
Success! No more water chestnuts in the house.
Kitchen castoff used
Sliced water chestnuts
This is how we did it
- 1 tbsp olive oil
- Snow peas (recipe says 1 lb, but that really depends on how many you are cooking for)
- Sliced, canned water chestnuts, drained
- 1 tbsp chopped fresh mint
- 1 – 2 tbsp sesame seeds
- Salt and pepper
Heat the oil in a skillet over medium high heat. Add the snow peas and cook for 3 – 5 minutes, depending on how crunchy you want them.
Add the water chestnuts, mint and sesame seeds and keep cooking and stirring another few minutes, until water chestnuts are heated through. Add salt and pepper to taste.
Curious about my “Kitchen Castoffs” concept? Here’s the explainer describing my 100-day project.
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