Christina’s Recipes
Walnut Broccoli Stir-Fry
4 servings
servings20 minutes
active time40 minutes
total timeIngredients
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
Scallions, thinly sliced, for garnish (optional)
Cooked rice, for serving
Directions
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
Serving Size
-
Calories
466
Total Fat
30 g
Saturated Fat
3 g
Unsaturated Fat
-
Trans Fat
0 g
Cholesterol
0 mg
Sodium
893 mg
Total Carbohydrate
35 g
Dietary Fiber
9 g
Total Sugars
10 g
Protein
13 g
4 servings
servings20 minutes
active time40 minutes
total time