Water chestnut, mushroom and broccoli stir fry

I've seen these water chestnuts (singhada) a lot around here...never tasted them before, but seen them at roadside stalls, steamed and served up especially during winter..

They don't look very pretty, and they don't have a distinct taste of their own, but having read about these used in stir frys, I decided to give it a shot..
Once they were cleaned and peeled, the texture was like any other tuber. It added to the crunch in this dish, but would I like it on its own, I'm not so sure !



To clean these, I first put them in a big bowl of water and washed them. Then used a knife to peel the skin off. Washed them again and cut them in slices



What you need -

3-4 cloves garlic
1 fresh red chilli / red capsicum chopped
1 small broccoli cut into florets
2 cups mushrooms, cleaned and quartered
2 tsp soy sauce
1 tsp vinegar
salt and pepper to taste
1/2 tsp sugar
1 cup chopped water chestnuts
1 tbsp sesame oil

What you do with it -

Heat the oil in a wok and add chopped garlic
Add broccoli and water chestnuts and sprinkle a little water over it
Turn heat on high and allow the broccoli to cook slightly
Add the mushrooms and chilli / capsicum along with soy sauce and vinegar
Add salt and pepper and sugar and stir on high heat till the sauces are absorbed
Serve with fried/steamed rice or noodles