INGREDIENTS

INSTRUCTIONS

This one uses walnuts for the meat surrogate... A. 1 cup oil B. 1 cup
walnut halves C. 1/4 cup glutinous rice flour D. 1/4 cup flour E. 1
teaspoon baking powder F. dash salt G. 1 green pepper H. 1 red pepper
I. 1 scallion, chopped J. 2 tablespoons vinegar K. 2 tablespoons  sugar
L. 2 tablespoons catsup M. 1 tablespoon light soy sauce N. 1/2
teaspoon salt O. 2 teaspoons cornstarch mixed with 1/4 cup water
PREPARATION  I.  Pour boiling water over B, let stand for 2 minutes;
peel and dry  completely on paper towel.  II.  Mix C,D,E,F with 5
tablespoons water to make batter.  III.  Wash G,H; discard stems and
seeds; cut G,H into cubes.  COOKING    Heat A to 325F; deep fry B for
15 to 30 seconds until golden brown;  do not burn; drain on paper
towel.    Dip fried B in C-F batter; then deep fry again in A until
golden  brown; drain on paper towel.    Heat 1 tablespoon A, add G,H,I,
stir-fry for 1/2 minute, add salt to  taste.    Mix J,K,L,M,N,O in a
saucepan over medium heat, stirring until  thickened.    Add B and G-I,
stir well and serve.  From "An Encyclopedia of Chinese Food and
Cooking" by Wonona W. and  Irving B.  Chang, Helen W. and Austin H.
Kutscher.  Crown  Publishers, Inc. New York.  MCMLXX  Posted by Stephen
Ceideburg.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 3mg
Potassium: 35.8mg
Carbohydrates: <1g
Protein: <1g