After picking up our recent Bountiful Basket offering with the extra Asian Vegetable mix, I found some dark vegetables I was unable to identify. Chinese water chestnuts have a dark, shiny skin and they almost look like really dark garlic. After cutting into one, I knew it was a water chestnut. I guess I’d never seen them I their natural form.
Now what to do with these crunchy vegetables. My wife thought wrapping them in bacon would be a great way to enjoy them. I agreed and luckily I had a package of my favorite South Dakota Bacon.
Just peel the chestnuts and cut in half and put in a small bowl of water. Once all of them are peeled I added about 3 tablespoons of San-J Organic Gluten and Wheat Free Tamari Soy Sauce and 1/2 teaspoon of fish sauce. Let that soak for 2 to 3 hours, just to infuse that Asian flavor in the water chestnuts.
Prepare the bacon strips by cutting them in half.
Preheat the oven to 350 degrees.
Drain the liquid from the bowl and wrap the pieces with the bacon. Use a tooth pick to hold the bacon in place or simply place the loose end on the bottom. I like to cook these using my broiler pan with the roasting rack insert.
Place into the preheated oven and cook for about 30 minutes. I like to turn on the broiler for the last 5 minutes to ensure the bacon is crispy.
The water chestnuts retain their crispy texture – making this a real treat for your mouth. This is a perfect appetizer for just about any occasion. I used fresh chestnuts, but I think canned would work just as well. And, while we are talking bacon wrapped vegetables – don’t forget about bacon wrapped asparagus.