I think the less you cook them, the better they are tbh. I haven't grown them this year, but in previous years my stand-by recipe for them was stir-fry. They have a natural citrus zing that pairs well with soy sauce and if they are briefly cooked, they are like water chestnuts in texture.
They are pretty good raw as well. You can thinly slice them and dress with lime, chilli and salt. That's a Mexican recipe and it goes well as a fresh crunchy side dish to spicy food. Or for something a bit more traditional, mixed with mayo and mustard to make a remoulade
