Tian Suan He Tao

Blanch the walnuts in boiling water for 2-3 minutes, then drain and rinse with cold water to remove the skin. Pat dry with a clean cloth.

Drain the canned pineapple slices and reserve the juice. Cut each pineapple slice into chunks, roughly 2-3 cm pieces.

Wash and deseed the green pepper and red peppers. Remove the white pith and cut into bite-sized pieces, similar in size to the pineapple chunks.

Heat a wok or large skillet over medium heat. Add the walnuts and toast for 3-4 minutes, stirring occasionally until lightly fragrant and beginning to crisp.

Add the pineapple chunks and red pepper pieces to the wok and stir-fry for 2-3 minutes until heated through.

Add the green pepper pieces and stir-fry for another 1-2 minutes until all vegetables are tender but still maintain some bite.

Pour in 3-4 tablespoons of the reserved pineapple juice to create a light sauce and toss all ingredients together. Stir until well combined and heated through.

Taste and adjust seasoning if needed. Serve immediately while warm and crispy.