This walnut broccoli fry is a classic dish with a fun rippled texture that gives sauces.
- 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
- In a large skillet over medium-low heat, heat 2 teaspoons of oil. Add walnuts, sesame, sugar, and a pinch of salt, and stir until sugar is just beginning to caramelize, 2 to 3 minutes. Transfer to a plate.
- Return the skillet to medium heat and heat the 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.