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Sherry Stir-Fry With Walnuts Makes Tasty, Delightful Dinner Entree

February 16, 1989

Don't worry if you don't have a wok, you can make Sherry Stir-Fry With Walnuts in an electric skillet or a heavy pan on top of the stove. This recipe teams canned pineapple chunks with nuts and vegetables.

Drain 1 (1 pound, 4-ounce) can chunk pineapple in juice and set aside. Reserve pineapple juice for later use. Pour boiling water over 1/2 cup walnuts and let stand 2 minutes. Drain. Heat 2 tablespoons oil in wok or skillet over high heat. Stir-fry walnuts until crisp, about 1 minute. Drain on paper towels.

Add 6 slices ginger root and 1 halved clove garlic to oil. Cook about 3 minutes to flavor oil. Remove and discard.

Peel, quarter and cut 1 medium sweet potato into 1/16-inch slices. Trim 1/2 pound broccoli, cut into floretes and slice stalk thinly. Add vegetables to hot oil and saute about 5 minutes over high heat until tender-crisp. Stir in reserved pineapple chunks, walnuts, 1 1/2 tablespoons cream Sherry, 1 tablespoon soy sauce and 1/4 teaspoon salt. Heat through. Makes 4 servings.

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