Water Chestnut

Water chestnut is a name used for two different aquatic plants eaten in Chinese and other Asian cuisines: the Chinese water chestnut, Eleocharis dulcis, a sedge grown for its crisp, white corm, and the water caltrop, Trapa natans and related species, grown for its starchy seed. Despite the name, water chestnuts are unrelated to tree chestnuts, sharing only a superficial resemblance and the common name; the Chinese water chestnut in particular is prized for retaining a crisp, crunchy texture even after cooking. Peeled and sliced water chestnuts are a common addition to stir-fries, fillings and salads across East and Southeast Asian cooking, valued for the textural contrast they add to a dish.