Walnut Broccoli Stir-Fry

• portions: 4 servings
• temps total: 40 minutes

Ingrédients

2 tbsp. canola oil, divided

1 c. walnuts

1 tbsp. sesame seeds

1 tbsp. granulated sugar

Kosher salt

1 medium yellow onion, chopped into 1" pieces

4 cloves garlic, chopped

2" piece ginger, minced

1 medium carrot, thinly sliced on the bias

1 head broccoli, cut into small florets

2 tbsp. reduced-sodium soy sauce

1 red bell pepper, chopped into 1" pieces

1/2 c. low-sodium chicken broth or water

2 tsp. cornstarch

1 tbsp. sriracha

1 tbsp. oyster sauce

1/2 tsp. ground white pepper

1/4 tsp. smoked paprika

1/4 tsp. freshly ground black pepper

1 tsp. toasted sesame oil

Juice of 1/2 lime

Pinch MSG (optional)

Scallions, thinly sliced, for garnish (optional)

Cooked rice, for serving

Instructions

In a large skillet over medium-low heat, heat 2 teaspoons oil. Add walnuts, sesame, sugar, and a pinch salt, and stir until sugar is just beginning to caramelize, 2 to 3 minutes. Transfer to a plate.

Return skillet to medium heat and heat remaining oil. Add onion, garlic, ginger, carrots, broccoli, and soy sauce, and cook, stirring occasionally, until broccoli is bright green, 5 minutes. Add red bell pepper and stir until slightly softened, 3 minutes.

In a medium bowl, whisk together broth, cornstarch, sriracha, oyster sauce, white pepper, paprika, black pepper, and sesame oil. Add cornstarch slurry to skillet and cook until sauce is thickened, stirring constantly, 2 to 3 minutes. Remove from heat, stir in lime juice and MSG if using, then fold in caramelized walnuts.

Garnish with scallions, if desired, before serving with rice.

Nutrition

• Calories: 466
• Lipides Totaux: 30 g
• Lipides Saturés: 3 g
• Acides Gras Trans: 0 g
• Cholestérol: 0 mg
• Sodium: 893 mg
• Glucides Totaux: 35 g
• Fibres Diététiques: 9 g
• Sucres Totaux: 10 g
• Protéines: 13 g