Sweet-and-sour walnuts

8 Servings

Ingredients

Quantity Ingredient
Peanut oil (about 1 quart)
For deep-frying
½ cup Arrowroot powder
½ cup Whole-wheat pastry or
Unbleached white flour
2 Eggs
½ cup Water -- plus 1-1/2 tsp.
2 cups Walnut halves
1 cup Pineapple chunks
1 cup Red bell pepper --
Julienned
2 cups Broccoli florets
½ cup Rice vinegar
¼ cup Low-sodium soy or tamari
Sauce
⅓ cup Light honey
2 tablespoons Dark sesame oil
1 tablespoon Minced garlic
1 tablespoon Cornstarch

Directions

1. In a wok or deep skillet over medium heat, begin heating peanut oil to deep-fry temperature of about 350 degrees F (8 to 10 minutes).

2. In a small bowl mix arrowroot, flour, eggs, and the ½ cup water to form a smooth batter. Dip walnuts in batter. When oil is hot, fry walnuts until lightly browned (30 seconds). Line a baking sheet with paper towels and drain cooked walnuts on towels.

3. Pour hot oil into a container and wipe wok clean. Return 1 teaspoon of oil to wok and place over medium-high heat. Stir-fry pineapple, red pepper, and broccoli until vegetables are bright in color.

4. In a small bowl mix rice vinegar, soy sauce, honey, sesame oil, garlic, the 1-½ tablespoons water, and cornstarch. Add to vegetables and cook, stirring frequently, until mixture thickens. Add walnuts. Toss to reheat and serve immediately.

Recipe By : the California Culinary Academy From: Emory!rahul.Net!watson@...: Fri, 25 Mar 1994 07:48:43 ~0800 (

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