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 and healthy low carb vegetarian Chinese recipes are available in Nicholas Zhou's cookbook "Real & Healthy Chinese Cooking"
"500+ Healthy Chinese Recipes in 5 minutes"
Treat your taste-buds to something yummy tonight
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Nicholas Zhou's cookbook "Real & Healthy Chinese Cooking" - 500+ low carb and low fat recipes with 170+ colorful pictures. |
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Based on a master chef's 40 years of cooking practice and 4 years of writing and research, it has helped over 12,800 people worldwide improve their health. All the secret copy cat recipes in ONE cookbook.
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