| 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: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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