Recipe: Sweet and Sour Walnuts for 100

Sweet-and-Sour Walnuts
Recipe By : the California Culinary Academy
Serving Size : 100

peanut oil (about 1 quart) -- for deep-frying
1 1/2 quarts arrowroot powder
1 1/2 quarts whole-wheat pastry or unbleached white flour
25 eggs
1 1/2 quarts water -- plus 1-1/2 tsp.
1 1/2 gallons walnut halves
3 1/8 quarts pineapple chunks
3 1/8 quarts red bell pepper -- julienned
1 1/2 gallons broccoli florets
1 1/2 quarts rice vinegar
1 1/2 pints low-sodium soy or tamari sauce
1 1/8 quarts light honey
1 1/2 cups dark sesame oil
3/4 cup minced garlic
3/4 cup cornstarch

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.

NOTES : This variation on batter-fried pork is a winning recipe from a popular San Francisco restaurant. It combines walnut halves cooked in a light batter, pineapple chunks, red bell peppers, and broccoli in a sweet-and-sour sauce of
sesame oil, honey, and rice vinegar. Serve Sweet and Sour Walnuts with steamed rice and green tea.