Broccoli Walnut Stir-Fry

Walnuts are one of my favorite ingredients to add to plant-based dishes because they add a nice meaty texture. In this dish they are paired with colorful veggies and coated in a spicy citrus sauce. This stir-fry makes a great make-ahead lunch or dinner to enjoy throughout the week. Serve this over rice or rice noodles.

1. Preheat oven to 350. Place walnuts on a baking sheet and toast in the oven for 5 minutes, or until fragrant.

2. Combine sauce ingredients in a small bowl.

3. Heat canola oil in a large skillet or wok over medium-high heat. Add onion and carrot and saute for 3 minutes, or until slightly softened. Add broccoli and bell pepper and turn heat to medium. Cover the pan and cook the veggies for 2 minutes.

4. Add toasted walnuts and citrus sauce and cook for 1 minute, or until the sauce has thickened and the veggies are coated. Stir over rice or noodles and garnish with green onion and sesame seeds.

Broccoli Walnut Stir-Fry

Serves 4

All you need:

1 cup walnut halves

Sauce:

Zest and juice of 1 orange

1/3 cup water

2 tablespoons reduced-sodium tamari

2 tablespoons honey

1 tablespoon rice vinegar

1 tablespoon minced fresh peeled ginger

1 tablespoon cornstarch

2 peeled garlic cloves, minced

2 teaspoons sesame oil

1/4 teaspoon salt

1/4 teaspoon crushed red pepper flakes

Stir-Fry:

2 tablespoons canola oil

1 small yellow onion, diced

1 carrot, peeled and sliced

1 (9 oz.) bag broccoli florets

1 yellow bell pepper, diced

Green onion and sesame seeds, for garnish

Cooked rice or noodles, for serving

All you do:

1. Preheat oven to 350. Place walnuts on a baking sheet and toast in the oven for 5 minutes, or until fragrant.
2. Combine sauce ingredients in a small bowl.
3. Heat canola oil in a large skillet or wok over medium-high heat. Add onion and carrot and saute for 3 minutes, or until slightly softened. Add broccoli and bell pepper and turn heat to medium. Cover the pan and cook the veggies for 2 minutes.
4. Add toasted walnuts and citrus sauce and cook for 1 minute, or until the sauce has thickened and the veggies are coated. Stir over rice or noodles and garnish with green onion and sesame seeds.