Walnut Broccoli Stir-Fry

4 servings


40 minutes

total time


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 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.


Serving Size




Total Fat

30 g

Saturated Fat

3 g

Unsaturated Fat


Trans Fat

0 g


0 mg


893 mg

Total Carbohydrate

35 g

Dietary Fiber

9 g

Total Sugars

10 g


13 g

4 servings


40 minutes

total time
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