Cantonese Sweet and Sour Walnuts

Mix soy sauce, the water, vinegar, and cornstarch. Heat oil in a wok or large skillet over high heat. Add ginger and garlic to flavor oil. Cook for 1 to 2 minutes, stirring constantly. Remove with slotted spoon and discard.

Still over high heat, add pepper, onion, carrots, pineapple, and baby corn. Toss to keep from sticking, for about 1 minute. Add prepared deep-fried walnuts and sweet and sour sauce, and toss to combine while cooking. Stir in cornstarch mixture. Cook another 30 seconds and serve.

For Deep-Fried Walnuts: Sift together rice cream, flour, and baking powder. Stir in cold water.

Pour oil into a wok or deep saucepan to a depth of 3 inches and heat to 370 degrees F. Coat toasted nuts with batter a few at a time. Carefully put coated nuts into hot oil using fork or slotted spoon.

Fry for 1 minute and turn over. Cook second side for 30 seconds. Remove with slotted spoon and drain on paper towels.

For Sweet and Sour Sauce: Mix all ingredients in a 1-quart saucepan and heat over low heat. Reserve. Sauce may be prepared and refrigerated until needed.