Comments on: Cilantro Chicken with Fresh Water Chestnuts and Baby Bok Choy

By: Hadar

Hadar — Fri, 16 May 2008 03:37:22 +0000

Hah! I can totally see myself making this with tofu, Barbara. I love water chestnuts!

By: iron stef

iron stef — Thu, 15 May 2008 01:43:06 +0000

I already had sechuan peppercorns on my list of things to keep an eye out for…now I’m adding fresh water chestnuts. And when I find ‘em? This stir-fry is SO happening.

By: Harry

Harry — Wed, 14 May 2008 20:06:05 +0000

PS – two recipe-writing questions.

One, in the marinade why do you (and everyone else who writes Chinese recipes) list the cornstarch last? I always put it in the bowl first so it’s easy to mix into the liquid.

Two, why do you list rice wine amounts at 2T. in one spot and 1/8 c. in another?

By: harry

harry — Wed, 14 May 2008 19:59:14 +0000

Good timing, as KCatGU says. I just happen to have garlic chives, spring onions, and baby bok choy from the farmers’ market. No cilantro and not enough time to prep water chestnuts from fresh (alas) but I’ll come up with something. A’course, without the cilantro it’ll taste very different but details, details.

By: wwjudith

wwjudith — Wed, 14 May 2008 14:49:32 +0000

Thank you so much!

I see fresh water chestnuts in the local grocery store and have longed to buy them but didn’t know if there was some arcane prep involved.

My grocery store carries unusual foods but doesn’t necessarily employ clerks who eat them—I am usually adventurous but I tried fresh green olives last year and was shocked out of biting into strange foods for quite a while.

But I’m already a big fan of jicama, so yay!