Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  peanut oil
  1                     egg
     1/3           cup  flour
  1           teaspoon  kosher salt
     1/4      teaspoon  pepper
  1              pound  sole fillet
  2                     scallions
  1                     garlic
  6             ounces  water chestnuts
  2          teaspoons  soy sauce
  2          teaspoons  cornstarch
  16            ounces  canned pineapple chunks in j
  2          teaspoons  vinegar

Preparation:

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.

Nutritional Information:

1601 Calories (kcal); 165g Total Fat; (91% calories from fat); 24g Protein; 11g Carbohydrate; 101mg Cholesterol; 749mg Sodium