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Crispy Walnut Sweet & Sour Stir-Fry

2 cups plus 2 teaspoons canola oil, divided
1 cup walnut halves
1 cup fresh orange juice
6 tablespoons rice vinegar
6 tablespoons soy sauce
6 tablespoons honey
2 tablespoons cornstarch
4 scallions, thinly sliced on the bias, whites and greens kept separate
2 strips orange or tangerine peel
3 tablespoons fresh ginger, chopped
2 tablespoons garlic, minced
2 whole dried chilies
1 large head broccoli, cut into florets (about 4 cups)
3 carrots, peeled and thinly sliced into half moons
1 large red bell pepper, sliced into 2-inch sticks
1/4 cup chicken broth or water
2 teaspoons toasted sesame oil
2 oranges, supremed (about 2/3 cup segments)
Cooked rice, for serving


In a small saucepan, heat the 2 cups of oil to 350F. Fry the walnuts until golden and crispy, about 2 minutes. Using a slotted spoon, remove the nuts to a paper towel to drain. In a bowl, whisk together the orange juice, rice vinegar, soy sauce, honey and cornstarch and set aside. In a large skillet, heat the remaining 2 tablespoons canola oil on high heat. Add the scallion whites, citrus peel, ginger, garlic and chilies and cook, stirring, until fragrant, about 1-2 minutes. Add the broccoli, carrots, peppers, and broth and cook until the vegetables begin to soften, about 2-3 minutes. Give the reserved sauce a stir, then add it to the skillet and cook, stirring, until a shiny glaze forms. Stir in the sesame oil and remove from the heat. Gently stir in the orange segments and fried walnuts. Divide among four bowls and garnish with the scallion greens. Serve with rice.

Source: www.foodrepublic.com