Use only small pieces of plain cooked or rinsed water chestnut. Large chunks can be swallowed whole and may cause GI irritation. Avoid seasoned canned products and stir-fry leftovers.
Water chestnut is the crisp aquatic corm of Eleocharis dulcis, grown in flooded fields and sold fresh, peeled, canned, or jarred. Stays crunchy after cooking. Provides carbohydrate, water, and fiber.
Canned versions are often packed in brine; pickled forms add vinegar, salt, or sugar. Prepared dishes combine water chestnuts with soy sauce, garlic, and onions.
The firm texture remains even after cooking. Dice pieces small before sharing to reduce choking risk.
