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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring 5 to 6 cups water with 2 teaspoons salt to a boil and boil for 5 minutes. Drain. Using cold water repeat one more time. Drain and cool. | 2. Chop peppers. | 3. Mix cornstarch with the water and set aside. [If lumpy. well there are such things as blenders -- ]. | 4. Add 1 tbsp oil to wok and heat. | 5. Add walnuts when hot ans stir fry briefly then add the peppers and the pineapple. | 6. Stir in the sauce. | 7. Restir the corn starch mixture and add. Mix. It will thicken and serve hot garnished with the carrot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	10 -12	cups		0.0	0.0	0.0	0.0
salt	4	teaspoons		-	-	-	-
walnut	3	ounces	shelled	751.8285	0.0	0.0	85.0485
red bell pepper	1/2			-	-	-	-
green bell pepper	1/2			-	-	-	-
cornstarch	2	teaspoons		20.32	4.8677	0.0139	0.0027
water	3	tablespoons		0.0	0.0	0.0	0.0
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
pineapple	6	ounces		85.0485	22.3167	0.9185	0.2041
sauce	1/2	cup	sour sweet	239.355	6.6582	12.550999999999998	18.1278
carrot	1		shredded	25.01	5.8438	0.5673	0.1464

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.