The original plan was to incorporate regular chestnuts into this dish, but I couldn’t find them anywhere yet. Coincidentally, I had a can of water chestnuts at home, and an idea struck me – why not use them as an alternative?

The outcome turned out to be surprisingly delicious. While water chestnuts don’t have the creamy consistency of regular chestnuts, their juicy texture still pairs wonderfully in this recipe with a steaming bowl of rice.

Since then, this dish has become my go-to choice whenever I’m deciding what to whip up in a large batch to pack for lunch at work the next day.

If you haven’t had the pleasure of trying water chestnuts before, I highly recommend giving this dish a shot! You’ll fall in love with it from the very first bite.

Print

Preptime: 10 MIN

Cook Time: 10 MIN

Total Time: 20 MIN

Servings: 3

Ingredients:

• 1 can water chestnuts
• 1 can mock meat
• 1 handful dehyrated wood ear mushroom
• 2 pieces dehyrated snow mushroom
• 1 tb mince garlic or garlic paste
• ginger slices
• 2 bay leaves
• 1 tb Sichuan pepper corn
• 1 tb vinegar
• 1 tb mirin
• 1 tb soy sauce
• 1 tb Lee Kum Kee mushroom sauce
• 1 tb chili oil
• extra water
• spring onions for garnishing

Instructions:

1. Remove all the excess water of every ingredients and cut them into bit size pieces
2. In a frying pan, heat up 1 tb cooking oil
3. Add the minced garlic, ginger, Sichuan pepper corn and bay leaves into the pan
4. Add the water chestnuts, mushrooms, and mock meat
5. Season the food with the sauces
6. Add more water if needed
7. Garnish your dish with spring onion