Sweet-and-Sour Walnuts (Asian)

[Guest guest]

Sweet-and-Sour Walnuts

 

peanut oil (about 1 quart) for deep-frying

1/2 cup arrowroot powder

1/2 cup whole-wheat pastry or

unbleached white flour

2 eggs

1/2 cup water, plus 1 1/2 tsps.

2 cups walnut halves

1 cup pineapple chunks

1 cup red bell pepper, julienned

2 cups broccoli florets

1/2 cup rice vinegar

1/4 cup low-sodium soy sauce or tamari sauce

1/3 cup light honey

2 tablespoons dark sesame oil

1 tablespoon minced garlic

1 tablespoon cornstarch

red pepper flakes to taste

 

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).

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.

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.

In a small bowl mix rice vinegar, soy sauce, honey,

sesame oil, garlic, red pepper flakes,

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. Serves 8.

 

 

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