Vegetarian Sweet & Sour "Spareribs" (Chinese New Year)
Not real spareribs, they are made of vegetables, but tastes very nice, and much more healthier too!
Yield
4 servingsPrep
10 minCook
10 minReady
20 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | cups |
water
for boiling walnuts |
|
| 4 | teaspoons |
salt
for boiling walnuts |
|
| 3 | ounces |
walnuts
fresh shelled |
|
| ½ | each |
sweet red bell peppers
|
|
| ½ | each |
green bell peppers
|
|
| 2 | teaspoons |
cornstarch
mixed with 3 tablespoons water |
|
| 1 | tablespoon |
vegetable oil
for stir-frying |
|
| 6 | ounces |
pineapple
slices |
*
|
| ¼ | cup |
sweet and sour sauce
|
* |
| 1 | medium |
carrots
shredded, for garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.8 | l |
water
for boiling walnuts |
|
| 2E+1 | ml |
salt
for boiling walnuts |
|
| 86.7 | ml/g |
walnuts
fresh shelled |
|
| 0.5 | each |
sweet red bell peppers
|
|
| 0.5 | each |
green bell peppers
|
|
| 1E+1 | ml |
cornstarch
mixed with 3 tablespoons water |
|
| 15 | ml |
vegetable oil
for stir-frying |
|
| 173.4 | ml/g |
pineapple
slices |
*
|
| 59 | ml |
sweet and sour sauce
|
* |
| 1 | medium |
carrots
shredded, for garnish |
|
Directions
Bring 5 to 6 cups water with 2 teaspoons salt to a boil.
Boil the walnuts in the boiling salted water for 5 minutes. Drain.
Repeat one more time.
(This removes any bitter taste from the walnuts).
Drain and allow the walnuts to cool.
Cut the bell peppers into bite-sized chunks.
In a small bowl, mix the cornstarch with the 3 tablespoons water and set aside.
Add 1 tablespoon oil to a frying pan or preheated wok.
When the oil is hot, add the walnuts.
Stir-fry briefly, then add the bell peppers and the pineapple slices.
Stir in the sweet and sour sauce.
Give the cornstarch mixture a quick restir and add.
Mix and serve hot, garnished with the carrot.
