Eileen Yin-Fei Lo

Honey Walnuts

Tim Hop Toh

Preparation info
    • Difficulty

      Easy

Appears in
The Chinese Banquet Cookbook
The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

  • About

Ingredients

  • 4 to 5 cups water
  • 12 ounces freshly shelled walnuts
  • 1½

Method

  1. Bring 4 to 5 cups water to a boil in a wok.
  2. Place walnuts in boiling water for 5 minutes to remove bitter taste. Remove from water and drain, then run cold water over walnuts. Drain again, then place back in the wok with another 4