Almond Stir Fry Recipe

Prep vegetables

Wash and cut broccoli into bite-sized florets. Core and thinly slice the red bell pepper. Peel and slice the carrot into thin matchsticks or 1/8-inch rounds. Trim ends of snow peas. Peel and thinly slice the yellow onion. Mince the garlic and finely grate the fresh ginger. Slice green onions on the bias into 1/4-inch pieces, separating white and green parts.

Toast almonds

Heat a large dry skillet over medium heat. Add the raw almonds and toast, stirring frequently, until fragrant and lightly golden, 4–6 minutes. Transfer to a small bowl to stop cooking.

Prepare tofu

If using tofu: press to remove excess water, then cut into 1/2- to 3/4-inch cubes. Pat dry. Heat 1 tablespoon neutral oil in a large nonstick or well-seasoned skillet or wok over medium-high heat. Add tofu in a single layer and sear until golden on at least two sides, about 6–8 minutes total, turning gently. Season with 1/4 tsp salt and a pinch of pepper. Remove tofu and set aside. (If using chicken/shrimp, cut into bite-sized pieces and cook until just done; season and set aside.)

Mix sauce

In a small bowl, whisk together soy sauce, oyster (or hoisin) sauce, rice vinegar, sesame oil, brown sugar, cornstarch, water, and chili garlic sauce (if using) until smooth. Ensure cornstarch is fully dissolved so it will thicken the stir-fry.

Heat the remaining 1 tablespoon neutral oil in the large skillet or wok over high heat until shimmering. Add the white parts of the sliced green onions, minced garlic, and grated ginger. Stir-fry for 20–30 seconds until aromatic but not browned.

Add sliced onion, carrot, and bell pepper. Stir-fry 2 minutes, tossing continuously so vegetables remain crisp-tender.

Add broccoli florets and snow peas. If the pan seems dry, add 1–2 tablespoons water to create steam. Stir-fry for another 2–3 minutes until broccoli is bright green and just tender-crisp.

Return the seared tofu to the pan along with the toasted almonds. Pour the prepared sauce evenly over the stir-fry. Toss thoroughly so sauce coats all ingredients. Continue cooking 1–2 minutes while the sauce thickens and becomes glossy. Taste and adjust seasoning with the remaining 1/4 teaspoon salt and black pepper as needed.

Turn off heat and stir in green parts of the green onions and a final drizzle (about 1/4 tsp) of sesame oil for aroma.

Serve the almond stir-fry immediately over steamed rice or noodles. Sprinkle with toasted sesame seeds if desired.

Leftovers: cool completely, store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water if needed.