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Tian Suan He Tao

A stir-fry of walnuts, pineapple, peppers, and a sweet-sour sauce.

From the Recipes Wiki (Fandom) · 16 ingredients
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Why it works: Walnut and corn match in chemistry and in kitchens. They rank in the top 9% of all ingredient pairs, and cooks put them together in 349 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Tian Suan He Tao

Time3-5 minutes

Ingredients

Directions

Prepare the walnuts

  1. Mix the seasoning well, then add 1 tbsp of oil and mix well again.

  2. Mix the sauce well for further use.

  3. Remove the membrane of the walnuts, parboil in hot water for 1 minute, and drain.

  4. Heat 500 ml of water, then boil the walnuts with 1 tbsp of salt for 3-5 minutes until soft.

Coat and fry

  1. Marinate the boiled walnuts in the mixed seasoning, then coat each walnut with batter.

  2. Heat the wok with oil and deep fry the coated walnuts until crispy, then drain dry.

Stir fry and serve

  1. Chop the red and green pepper and the pineapple into small cubes.

  2. Heat the wok with 2 tbsp of oil and stir fry the chopped pepper and pineapple.

  3. Add the mixed sauce and stir fry until it boils, then pour in the walnuts, stir fry, and dish up.

Nutrition, whole recipe (rough)

753Calories
20 gProtein
6 gFat
159 gCarbs

Counts 10 of 12 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Pineapple1 cup chunks (165g)82
Corn1/2 cup kernels (82g)77
Sugar1 tbsp (12.5g) granulated49
Bell Pepper1 medium (119g)31
Walnut1 walnut half (4g)26
Tomato1 medium (123g)22
Chili1 tsp (2.7g)8
Vinegar1 tbsp (15ml) distilled3
Salt1 tsp (6g)0
Waternot in our table0
Saucenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Walnut + corntop 9% of all pairs
    Smell alikestrong
    Cooked together349 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Pepper + corntop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Pineapple + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together533 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  4. Walnut + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together5,873 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Walnut + peppertop 13% of all pairs
    Smell alikemoderate
    Cooked together3,039 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Walnuts
Provide the main substance and nutty flavour, softened first and then fried for crunch.
Plain flour
Forms the batter that coats the walnuts and fries into a light coating.
Corn flour
Makes the coating crisp and thickens the sauce so it clings to the walnuts and peppers.
Baking powder
Releases gas in the batter, giving a lighter, puffier coating when fried.
Pineapple
Adds sweetness and fruity acidity that balances the rich fried walnuts.
Sugar
Adds sweetness that balances the vinegar and ketchup in the sauce.

The step that matters

Deep frying the coated walnuts until crispy. The oil must be hot enough to set the batter quickly; if it is too cool, the coating absorbs oil and turns greasy and soft instead of crisp.

Swap the pineapple

How well each one fits the dish's main ingredients (walnut, pepper, flour, corn, sauce, vinegar, sugar):

  1. Limefits better
  2. Avocadofits better
  3. Cherryfits better
  4. Pineapplethe original

Fit is the average pairing score against walnut, pepper, flour, corn, sauce, vinegar, sugar. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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