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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