Singoda (Water chestnut) is one of the best vegetable that I am very fond of since childhood. My mom use to roast these during the winter season. Unlike most vegetables, it retains it crispy texture even after being cooked. This vegetable is a carbohydrate-rich food with little to no fat. Water chestnuts are popular in tropical countries and are often found in Asian cuisine. They can be served in soup, sautéed with other ingredients, blended into a beverage, and even ground into flour to make cake or tortillas. It may even be a delicious pizza topping, though I haven’t tried that yet. Here, I have decided to make a unique sweet-spicy info-chinese recipe aka stir fry that can be eaten alone or fried or plain rice. You can make this dish either semi dry (saucy) or dry version. I have made it dry because I love to eat this as an appetizer, its yummy and quite filling.
1 pack Singoda (water chestnut) – I usually find these at indian or asian grocery store
1/2 cup onions finely chopped
1 tbsp finely chopped ginger
1 tbsp finely chopped garlic
1 green pepper finely chopped
2 tbsp finely chopped coriander
3-4 mind leaves finely chopped
2 tbsp sesame teriyaki sauce
1 tsp soy sauce
1 tsp red chili sauce
1 tsp olive oil
1/2 tsp corn flour mixed in 1/2 cup of water (this is only if you want to make it slightly saucy)
Prep all your ingredients; Cut whole Singoda (water chestnuts) in half. You can grill the water chestnuts ahead of time if you like the smoky flavor. If you don’t like the smoky flavor, you can make it directly from package after defrosting them.
In a medium sized pan, heat oil over medium heat. Add ginger, garlic, pepper, and onions and sauté for 3-4 minutes or until slightly tender. Add all your sauces and let it simmer for couple of minutes. If you want to make it saucy, go ahead and add your cornflour-water mix and let it come to a boil. Add water chestnuts to the pan, mix until coated evenly. Let it cook for another 3-4 minutes and keep stirring to mix everything properly. Top it off with some chopped coriander and mint leaves. Serve hot as an appetizer or with rice!