reiher@ucla-cs.UUCP (07/06/85)
>Does anyone have a recipe for this?
From Irene Kuo's "Key to Chinese Cooking":
24 walnut halves
Batter:
4 tblsps glutinous rice powder
4 tblsps all purpose flour
1 tsp baking powder
1/3 cup cold water
2 cups oil
1 recipe sweet and sour sauce with vegetables (see below)
Soak the walnuts for 5 minutes in boiling water and remove any clinging
skin. Dry well and deepfry them. (Oil at 325 degrees, pour in walnuts,
stir 30 seconds, lower heat slightly, stir another minute or so till they
turn light brown. Be careful, they burn easily. Drain and spread on
paper towels.)
Mix the dry ingredients with the water to make the batter.
Make the sauce and stir fry the vegetables. Put the sauce on the back burner,
add the vegetables, and leave coovered.
Heat the 2 cups of oil to 350 degrees. Turn heat to medium. Stir up the
batter. Working quickly, coat each walnut in batter and drop in the oil.
Deepfry the walnuts, turning constantly, until the coating is puffy, brown,
and crisp. Scoop out the nuts with a slotted spoon and drain on paper towels.
Bring sauce to a sizzling boil over high heat, scatter the walnuts into it
and stir in quick folding motions just long enough to coat them. Pour into
a hot serving dish and serve immediately.
Sweet and sour sauce with vegetables:
Seasonings
5 tblsps sugar 1 large clove garlic, peeled
1/2 tblsp salt 1 tblsp cornstarch in 3 tblsps
4 tblsps distilled white vinegar water
3 tblsps light soy sauce 1 tblsp sesame oil
2 tblsps dry sherry 1/2 cup water
3 tblsps catsup 1 cup sliced onions
1 cup sliced green peppers
1/2 cup sliced carrots
1/2 tsp salt
4 tblsp oil
Mix seasonings in bowl, stirring until sugar is dissolved. Crush and peel
the garlic. Dissolve the cornstarch in the 3 tblsps water and add the sesame
oil.
Heat a heavy skillet over high heat till hot; turn heat to medium. Add 2
tblsps oil, swirl, toss in the garlic, flipping and pressing it in the oil
a few times. Pour in the sauce seasonings slowly as you stir with the back
of the spoon in a circular motion until the liquid come to a boil. Turn
heat low, add the cornstarch mixture, stirring circularly, until the sauce
begins to thicken. Add the water (1/2 cup) slowly as you stir in circular
motions until the sauce is smooth and bubbly. Turn off the heat.
Heat the other 2 tblsps oil in a clean skillet/wok until hot and stir fry
the vegetables and salt for about 2 1/2 minutes over high heat. Add the
sweet and sour sauce and toss it to glaze the vegetables.
The vegetables can be replaced with 1 cup canned pineapple cubes, but don't
stir fry them. Instead, heat the sauce to boiling, drop in the pineapple,
and toss to glaze. This could be done at the same time as adding the
walnuts.
I haven't tried this recipe myself, as I hate peeling walnuts and two deep
fryings are too much for me.
--
Peter Reiher
reiher@ucla-cs.arpa
soon to be reiher@LOCUS.UCLA.EDU
{...ihnp4,ucbvax,sdcrdcf}!ucla-cs!reiher