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Recipe : Louis Wu's Chinese Puppeteer with Walnuts SFC : Volume 1 Ingredients/Preparation : In a 10 ft diameter wok heat 3 cups peanut oil. Lightly saute bamboo shoots, cabbage, celery, onions, and the 16 water chestnuts, cooking until crisp-tender. Remove if possible. Brown walnuts in same oil. Drain if possible. Combine salt, cornstarch, sugar, soy sauce, and sherry. Dredge puppeteer in this mixture. Heat remaining 3 cups oil in skillet and quickly saute the puppeteer in hot oil util tenderized. Add stock, heat. Add the vegetables and nuts and heat through. Serve with 1 shelf load of minute-rice. This may take up to an hour.
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