The water chestnut is an aquatic-grown bulb (a root or technically a “corm”). Eaten raw or cooked, it is moist and crisp. As a vegetable, it is an important addition to many Asian dishes, especially in stir-fries. The little water chestnut is often included as much for its texture as it is for taste in dressings and appetizers.
Water chestnuts grow naturally in calm bodies of water and are produced commercially in flooded fields.
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