| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Eggs | Vegetarian | Vegetarian | 8 | Servings |
INGREDIENTS
| Peanut oil (about 1 quart) | ||
| For deep-frying | ||
| 1/2 | c | Arrowroot powder |
| 1/2 | c | Whole-wheat pastry or |
| Unbleached white flour | ||
| 2 | Eggs | |
| 1/2 | c | Water — plus 1-1/2 tsp. |
| 2 | c | Walnut halves |
| 1 | c | Pineapple chunks |
| 1 | c | Red bell pepper — |
| Julienned | ||
| 2 | c | Broccoli florets |
| 1/2 | c | Rice vinegar |
| 1/4 | c | Low-sodium soy or tamari |
| Sauce | ||
| 1/3 | c | Light honey |
| 2 | tb | Dark sesame oil |
| 1 | tb | Minced garlic |
| 1 | tb | Cornstarch |
INSTRUCTIONS
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 1/2 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 1-1/2 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: [email protected]: Fri, 25 Mar 1994 07:48:43 ~0800 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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