Mix all ingredients and spread on baking sheet lined with foil and nonstick cooking spray. Bake at 350 degrees F for 10 to 15 minutes.
Heat wok over medium heat.
Combine pineapple juice, orange juice, soy sauce, cider vinegar, and SweetLeaf® Liquid Stevia SteviaClear® Sweet Drops® in a large measuring cup or bowl. Place the cornstarch in a small bowl, and add some juice mixture, whisking until cornstarch is dissolved. Pour the cornstarch solution back into the measuring cup or bowl with the remaining juices and set aside.
When the wok is hot, add the oil and onion. Cook over high heat for about a minute, then add the carrots and salt. Cook over high heat for an additional 5 minutes, stirring and/or shaking the pan frequently. Add the bell pepper, pineapple chunks, water chestnuts, and tomato, and cook for another 2 to 3 minutes, or until the bell pepper is tender. Whisk the juice mixture, scraping the bottom, then quickly pour it all into wok. Keeping the heat high, stir for another 3 to 4 minutes or until sauce thickens and forms coating around all fruit and vegetables. Stir in the prepared walnuts and serve right away.
- Per serving: 1
- Calories: 284
- Carbs: 24g
- Fats: 18g
- Protein: 6g
- Sodium: 461mg
- Sugars: 11g
This is a delicious and very unusual vegetarian entrée that will be appreciated by diners of all persuasions. The walnuts can be made separately days ahead and will keep well if refrigerated in an air-tight container. The nuts can also be served as a stand-alone snack—they’re kind of hard to resist! Consider making a double batch, so you can have it both ways. The stir fry is especially good when served over cooked rice.