Ah, the humble chestnut.
Immortalized in song (“Chestnuts roasting on an open fire …”), at one time this humble nut was a holiday staple (They used to be free for the picking in many parts of North America until about a century ago, when a blight wiped out most of the trees on the continent. Most chestnuts seen today are imported from either Europe or Asia.)
Prepping them can be a challenge. The outer shells must be cut: Use a paring knife to make either an “X” on the flat side or a circle around the equator. Then you have to boil, roast or deep- or shallow-fry them and peel while they are hot. Then you can eat them as-is or use in other dishes.
Stir-Fried Shrimp with Chestnuts
Time: 30 minutes, with shelled chestnuts
1/4 cup peanut or vegetable oil
1/2 cup shelled chestnuts, cut into 1/2-inch pieces
Salt to taste
1 lb shredded cabbage
1 clove garlic, sliced, plus 1 tbsp minced garlic
1/4 cup water plus 2 tbsp water
About 12 large shrimp, peeled and cut into 1/2-inch pieces
1 tbsp minced or grated fresh ginger
2 tbsp soy sauce
1/4 cup chopped scallions
2 tsp dark sesame oil
Heat a third of the peanut oil in a large skillet. Add chestnuts to pan, along with a pinch of salt, and cook over high heat until they begin to brown and slightly crisp. Remove and set aside.
Add another third of the oil, followed by the cabbage and the sliced garlic; cook over medium-high heat, stirring, until cabbage begins to brown. Add about 1/4 cup water and continue cooking for another 3 or 4 minutes, until cabbage has softened. Remove and set aside.
Add remaining oil to pan, then add shrimp, minced garlic, ginger and a little more salt; cook until shrimp is just pink.
Return chestnuts and cabbage to pan, along with a couple more tablespoons of water and the soy sauce. Cook, scraping up any brown bits from bottom of pan. Add scallions, stir, drizzle with sesame oil and serve.
Yield: 4 servings.
(Source, The Toronto Star)
