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.
Recipe By : the California Culinary Academy
From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43 ~0800 (
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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