vegetarian Sweet and Sour Pork

Name: vegetarian Sweet and Sour Pork (Jai Woo Lo Yuk)
Cuisine: China
Ingredients: 1½ cups high-gluten flour; 9 tablespoons red-wine vinegar; 2 teaspoons dark soy sauce; 9 tablespoons sugar; 2 teaspoons baking powder; ½ cup canned pineapple: cut into ¾-inch cubes; ½ cup sweet red pepper: wash, dry, cut into ¾-inch cubes; 2 tablespoons cornstarch mixed with 2 tablespoons cold water; 4 to 5 cups peanut oil; 2 tablespoons peanut oil; 10 ounces cold water; 40 whole walnuts, halved; ¾ cup cold water; ½ cup fresh green pepper: wash, dry, cut into ¾-inch cubes; ¼ cup carrots: peel, wash, cut into pieces ⅛ by ¾ inch; 6 tablespoons tomato sauce

Jai Woo Lo Yuk

Preparation info

Difficulty
Easy

Appears in

The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

About

Here again, the idea is to have you see and think of a familiar dish, in this case the sweet and sour pork of Peking and Canton. When you see the “pork” put in front of you, your thoughts are of pork; when you bite into the first morsel, you discover the pork is a walnut.

Ingredients

40 whole walnuts, halved

Asia
China
Canton
Starter
Vegan
Beijing

Method

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