Ingredients:

Fresh shelled walnuts 76 grams (about 1/3 cup or 2.5 ounces)
Pineapple slices 156 grams (about 5 1/2 ounces)
Green Pepper 114 grams (1/2 cup or 4 ounces)
Red Pepper 114 grams (1/2 cup or 4 ounces)
2 x Water 1216 grams (5 1/2 cups) for boiling
2 x 2 teaspoons salt
Carrot for garnish

Cornstarch Mixture: 
2 teaspoons cornstarch
3 tablespoons water

Sweet and Sour Sauce 114 grams (1/2 cup or 4 ounces)
1 tablespoon oil for stir-frying

Directions: 
 

Boil the walnuts in 5 1/2 cups boiling salted water (1216 grams and 2 teaspoons salt) for 5 minutes.  Drain.  Pour cold water over the walnuts and boil again in salted water for 5 minutes. Drain and allow to cool. (This is to remove the bitter taste from the walnuts).

Prepare the green and red peppers: remove the stem, seed, and cut into squares about 3 cm by 3 cm.

Heat wok and add 1 tablespoon oil.  Add the walnuts and green peppers and pineapple slices and stir-fry.  Add the Sweet and Sour Sauce.  Give the cornstarch mixture a quick restir and add. Mix and serve hot.