Nutty Stir-Fry

This stir-fry moves fast. From cold pan to plated dinner in under five minutes of actual cooking. The trick is having everything prepped and the sauce mixed before the wok gets hot.

Walnuts go in first with the mushrooms, toasting in sesame oil until they’re fragrant and slightly golden. Then bell pepper, scallions, and chicken join the party. The oyster sauce and soy sauce mixture thickens almost instantly when it hits the hot pan, coating everything in a glossy, savory glaze.

Serve this over steamed rice and let the sauce soak into the grains. It’s a complete meal that feels takeout-worthy but comes together in your own kitchen.

Kitchen Tips

• Get the pan screaming hot before adding oil. A properly heated wok sears the ingredients instead of steaming them.
• Have every ingredient measured, chopped, and within arm’s reach before you start. Once the wok is hot, there’s no time to pause.
• Stir constantly. Stir-fry means stir-fry. Letting ingredients sit too long in one spot leads to uneven cooking and soggy vegetables.
• The sauce thickens in about 10 seconds thanks to the cornstarch. Pull the pan off the heat immediately or it becomes gummy.

Variations

• Swap walnuts for cashews or peanuts for a different nutty crunch.
• Use shrimp instead of chicken for a seafood version.
• Add a teaspoon of chili garlic sauce to the broth mixture for some heat.