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Ingredients:
Fresh shelled walnuts 76 grams (about 1/3 cup or
2.5 ounces)
Pineapple slices 156 grams (about 5 1/2 ounces)
Green Pepper 114 grams (1/2 cup or 4 ounces)
Red Pepper 114 grams (1/2 cup or 4 ounces)
2 x Water 1216 grams (5 1/2 cups) for boiling
2 x 2 teaspoons salt
Carrot for garnish
Cornstarch
Mixture:
2 teaspoons cornstarch
3 tablespoons water
Sweet and Sour Sauce 114 grams (1/2 cup or 4
ounces)
1 tablespoon oil for
stir-frying
Directions:
Boil the walnuts in 5 1/2 cups boiling salted
water (1216 grams and 2 teaspoons salt) for 5
minutes. Drain. Pour cold water over the
walnuts and boil again in salted water for 5
minutes. Drain and allow to cool. (This is to
remove the bitter taste from the walnuts).
Prepare the green and red peppers: remove the
stem, seed, and cut into squares about 3 cm by 3
cm.
Heat wok and add 1 tablespoon oil. Add the
walnuts and green peppers and pineapple slices
and stir-fry. Add the Sweet and Sour Sauce.
Give the
cornstarch mixture a quick restir and
add. Mix and serve hot.
More delicious Chinese recipes are available in ChineseFoodDIY's cookbook
"Real & Healthy
Chinese Cooking". |
