Walnut Broccoli Stir-Fry

Ingredients 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 Directions Step 1 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. Step 2 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. Step 3 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. Step 4 Garnish with scallions, if desired, before serving with rice.