- **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](https://www.delish.com/cooking/a20089653/how-to-cook-rice/), for serving ## Directions - 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. 1. 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. 2. 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. 3. Garnish with scallions, if desired, before serving with rice.