Stir-fried Jade Mangetouts and Crispy Water Chestnuts

Preparation info
  • Serves


    • Difficulty


Appears in

By Ken Hom

Published 1998

  • About

Ironically, this familiar Chinese restaurant dish never graced the family table at my home, or that of my Chinese-American friends. Mangetouts were expensive and water chestnuts were used mainly in fillings, rather than by themselves. However, this very attractive and satisfying dish found its way onto the menus of almost every Chinese restaurant in the country. It is not difficult to see why.

Mangetouts and water chestnuts are sweet and crunchy. Together they create a colourful and