This supplement is additional information to the following article as seen in Issue Four:

Vegetables, Edible Aquatics
– crunchy roots and nuts
pp. 78-79 by Arno King

Stir Fry waterchestnuts
This is a simple stirfry which can be made in minutes. The ingredients are optional and can be varied depending on taste and what is available.

3 tablespoons oil
1 onion chopped finely
2 carrots cut into juliennne strips 2.5 cm in length
300gm tofu chopped into 1cm cubes
4 cloves garlic crushed or chopped finely
1 inch ginger root chopped finely
50 gm dried mushroom – black fungus or shitake soaked in boiling water, drained and cut into strips
300gm waterchestnuts
tamari or soysauce to taste
salt and pepper to taste
15 snow peas
handful of greens

Prepare and assemble all ingredients. Warm oil in wok. Add onions and fry until tender. Add carrot and tofu and cook for a few minutes stirring constantly. Add garlic, ginger, mushrooms, waterchestnuts, tamari, salt and pepper. Continue, stirring until all ingredients are cooked, then add snow peas and greens. Within minutes these will also be cooked. Take of heat and serve with rice.

The addition of a few tablespoons of the varied Asian sauces on the market can add variety to this simple recipe.

Chestnut - Nutritional Information
The chestnuts contain 1.4% protein, 0.2% fat, and 5.6% starch and an equal amount of sugars (sucrose, glucose and fructose). They also contain vitamins B, C and D and good amounts of phosphorous and potassium. Chestnuts can be eaten raw or cooked.

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