Almond Chinese Stir-fry Recipe

Prep vegetables and aromatics

Peel and thinly slice the onion. Clean and slice mushrooms into 1/4 in (6 mm) thick pieces. Drain and slice water chestnuts into rounds if not pre-sliced. Julienne carrots into matchsticks. Mince garlic and grate or mince ginger. Slice green onions on a bias and roughly chop roasted almonds if whole.

Make cornstarch slurry

In a small bowl, whisk 1 teaspoon cornstarch with 2 tablespoons cold water until smooth. Set aside.

Heat wok and oil

Place a wok or large skillet over high heat until very hot (smoking slightly). Add 2 tablespoons vegetable oil and swirl to coat.

Aromatics

Add minced garlic and ginger to the hot oil and stir-fry for 10–15 seconds until fragrant, taking care not to burn them.

Onion and mushrooms

Add sliced onion and stir-fry 1–2 minutes until edges begin to soften. Add sliced mushrooms and continue to stir-fry 3–4 minutes until mushrooms release moisture and start to brown.

Add firmer vegetables

Add julienned carrots and peas (or snap peas). Stir-fry 1–2 minutes so they stay crisp-tender.

Add water chestnuts and almonds

Add drained sliced water chestnuts and 2 tablespoons of the chopped roasted almonds. Stir to combine and cook 30–45 seconds to warm the chestnuts and toast almonds slightly.

Add sauce and thicken

Give the Special Brown Sauce mixture a quick stir and pour it into the wok. Stir constantly and bring to a simmer. Once simmering, add the cornstarch slurry while stirring. Cook 1 minute until sauce thickens and becomes glossy, coating the vegetables.

Finish and season

Turn off the heat, drizzle 1 teaspoon toasted sesame oil over the stir-fry, stir in sliced green onions, and taste. Adjust seasoning with a pinch more soy or a small pinch of sugar if desired. Transfer to a serving dish and sprinkle remaining tablespoon of chopped almonds and toasted sesame seeds on top.

In a measuring cup or small bowl, combine 3 tablespoons low-sodium soy sauce, 1 tablespoon oyster sauce, 1 teaspoon hoisin sauce, 1/2 teaspoon dark soy sauce (optional), 1 teaspoon rice vinegar, 1 teaspoon brown sugar, 120 ml chicken or vegetable stock, and 1 teaspoon white pepper. Whisk until sugar dissolves and set aside until needed. Stir briefly just before adding to the wok to reincorporate any settled ingredients.

Serve the Almond Chinese Stir-Fry hot over steamed jasmine rice (4 servings) and garnish with remaining chopped roasted almonds and 1 teaspoon toasted sesame seeds. Provide extra soy sauce or chili sauce at the table if desired.