Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Peanut Oil 1 Garlic;crushed;clove
1 Egg; 6 oz Water Chestnut;sliced
1/3 c Flour;white 2 tb Soy Sauce
1 ts Salt 2 ts Cornstarch
1/4 ts Pepper 1 lb Pineapple;chunk (with liqui
1 lb Sole;fillet of 2 tb Vinegar
2 Scallion;chopped;

Pour oil into wok; heat till almost smoking, about 425F.
While oil is heating, combine egg, flour, salt and pepper in a bowl
to form a batter. Dip fish fillets into batter. Carefully add fish and
deep-fry until golden brown, about 5 minutes. Remove and drain on
tempura rack or absorbent paper towels.
Carefully remove all but 1 T of oil from wok. Add scallions,
garlic and water chestnuts and stir-fry 1 minute. Push up sides of
wok.
Combine remaining ingredients. Pour mixture into wok and simmer,
stirring constantly until mixture thickens, about 1 minute. Stir in
vegetables and heat. Pour over fish.

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