water chestnut
n.-- A crunchy, off-white vegetable used primarily in Chinese cooking. The "chestnuts" are bulb-like corms that develop on the roots of an aquatic plant whose above-water part resembles scallions or lemongrass, with hollow stems. The bulbs really do look like the chestnuts that grow on trees, with a brown skin and a similar shape. (It isn't even distantly related to chestnuts, though.) Water chestnuts are first peeled, then sliced into discs or short sticks. They can be eaten raw, but more often they're in a wide range of hot dishes. They retain their crispness even after cooking, and lend an enjoyable textural contrast and a subtle nut-like flavor. Most cooks use the canned water chestnuts, but fresh are also available in Asian markets.
