Water Chestnuts

Fresh water chestnuts: Keep in the crisper drawer in a paper bag to maintain crispness. Canned: Store unopened in the pantry indefinitely; once opened, transfer to an airtight container and refrigerate for up to 5 days.

Peel fresh water chestnuts with a vegetable peeler or paring knife just before use to prevent browning and retain crispness.

Canned water chestnuts should be rinsed and drained before use to remove excess sodium and starchy liquid.

Add water chestnuts late in cooking if you want to preserve their signature crunch; they soften with prolonged heat.

Slice them thinly and evenly for uniform cooking in stir-fries.

Stir-fries with soy sauce, ginger, and garlic

Asian salads and slaws

Fried rice

Cashew or almond dishes

Sesame-based dressings

Overcooking fresh water chestnuts, which makes them mushy and defeats their main appeal—the crisp texture.

Using canned water chestnuts without draining or rinsing, which can make dishes overly salty and adds unnecessary liquid.

Peeling fresh ones too far in advance; they brown quickly when exposed to air.