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Walnut Broccoli Stir-Fry Recipe


    • 1 lb broccoli, cut into small florets
    • 1 cup walnuts, chopped
    • 2 tablespoons vegetable oil
    • 3 cloves garlic, minced
    • 1 tablespoon ginger, grated
    • 1/4 cup soy sauce
    • 2 tablespoons hoisin sauce
    • 1 tablespoon rice vinegar
    • 1 tablespoon sesame oil
    • 1 teaspoon sugar
    • 1/2 teaspoon red pepper flakes (optional)
    • Salt and pepper to taste
    • Sesame seeds for garnish (optional)
    • Cooked rice for serving


    Blanch the Broccoli:

    Bring a pot of water to a boil and add a pinch of salt.

    Add the broccoli florets to the boiling water and cook for 2-3 minutes until they are bright green and slightly tender.

    Drain the broccoli and immediately transfer it to a bowl of ice water to stop the cooking process. Drain again and set aside.

    Toast the Walnuts:

    In a dry skillet over medium heat, toast the chopped walnuts for 3-5 minutes until they are fragrant and lightly browned. Be careful not to burn them. Remove from the skillet and set aside.

    Prepare the Sauce:

    In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, sugar, and red pepper flakes (if using). Set aside.


    Heat vegetable oil in a wok or large skillet over medium-high heat.

    Add minced garlic and grated ginger, sauté for about 1 minute until fragrant.

    Add blanched broccoli to the wok and stir-fry for 2-3 minutes until the broccoli is heated through.

    Combine and Cook:

    Pour the prepared sauce over the broccoli and toss to coat evenly.

    Add the toasted walnuts and stir-fry for an additional 2-3 minutes, allowing the flavors to meld and the sauce to thicken.

    Season and Garnish:

    Season with salt and pepper to taste. Adjust the sauce if needed.

    Garnish with sesame seeds if desired.


    Serve the Walnut Broccoli Stir-Fry over cooked rice.

    Enjoy this delicious and nutritious Walnut Broccoli Stir-Fry as a flavorful side dish or a light, satisfying main course!

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