I made just a couple of adaptations from the original recipe in Mollie Katzen’s Still Life with Menu cookbook. While the walnuts are baking and cooling, prepare the sauce and vegetables (don’t forget to cook some brown rice, too!).
- 2 egg whites
- 4 – 5 TBS sugar (I used 4)
- 1/2 tsp salt
- 4 cups walnut halves
Preheat oven to 400 degrees.
In a large bowl whisk together egg whites, sugar and salt. Stir in walnuts, coating them well. Spread walnuts out over a rimmed baking sheet coated with cooking spray.
Bake them for 15 – 20 minutes, or until golden brown and crisp, stirring often. Let cool.
- 1 cup orange juice
- 2 TBS low-sodium soy sauce
- 2 TBS cider vinegar
- 3 TBS honey
- 2 TBS cornstarch
- 1/2 tsp freshly grated orange peel
- crushed red pepper, to taste
- 3 – 4 garlic cloves, chopped
Whisk all ingredients together. Leave the whisk in the bowl as the cornstarch will settle on the bottom, and you’ll need to re-whisk the sauce right before you pour it into the wok.
- 3 TBS neutral high-heat oil (peanut, grapeseed, etc.)
- 1 large onion, cut into chunks
- 2 large carrots, cut into 1” diagonal pieces
- 3 medium bell peppers, whichever colors you choose, cut into 1” pieces
- 2 cups fresh pineapple chunks
- 8-oz. can water chestnuts, drained and sliced
- 3 – 4 tomatoes, cubed
- 2 – 3 TBS minced fresh ginger
- salt and freshly ground black pepper to taste
Heat oil in a large wok over medium-high heat. Add onions and stir-fry for a few minutes.
Add carrots and stir-fry for another 5 minutes.
Add remaining vegetables, salt and pepper to taste, and stir-fry for 5 minutes.
Re-whisk the sauce and pour it over the vegetables, continuing to stir-fry for 5 more minutes,
until the vegetables are tender and the sauce is thick. Serve over brown rice, generously sprinkled with walnuts.