Crispy Nut and Anchovy Stir-fry
Crispy Nut and Anchovy Stir-fry
Nutrient-Packed Recipe for Crispy Walnut and Anchovy Stir-fry
The ultimate nutritious side dish for kids and adults alike! This stir-fry is perfect as a simple side for rice, but also incredibly versatile for busy mornings. Shape it into convenient onigiri (rice balls), or use it as a delicious filling for kimbap (seaweed rice rolls). Make a generous batch to keep on hand – it’s a staple that proves useful in many ways!
Main Ingredients- 150g small dried anchovies (choose firm, smaller ones for best texture)
- 40g walnuts (broken into bite-sized pieces)
- 20g sunflower seeds
- 20g pumpkin seeds
- 7 dried jujubes (dates) (optional, but adds sweetness and flavor)
- Generous amount of cooking oil (about 2-3 tablespoons)
- 3 tablespoons soy sauce
- 1 tablespoon cooking wine (mirin)
- 1 tablespoon sugar
- 2 tablespoons corn syrup (oligo당)
Cooking Instructions
Step 1
First, prepare 150g of small dried anchovies, 40g of walnuts (broken into large pieces), 20g of sunflower seeds, and 20g of pumpkin seeds.
Step 2
Rinse the 7 dried jujubes thoroughly under running water and soak them in water for at least 30 minutes. (This step is optional, but soaked jujubes become softer and more pleasant to eat.)
Step 3
Heat a dry pan over low heat and stir-fry the anchovies. This process removes moisture and any fishy smell, making them crispier. Continue to stir-fry for about 5 minutes once you hear a ‘crackling’ sound.
Step 4
After stir-frying, place the anchovies in a sieve and gently shake off any crumbs or dust for a cleaner final dish.
Step 5
Once the dried jujubes are softened from soaking, remove the seeds and chop them into small pieces. You can also carefully slice around the pit.
Step 6
In a small bowl, combine 3 tablespoons of soy sauce, 1 tablespoon of cooking wine, and 1 tablespoon of sugar. Stir well until the sugar is completely dissolved to create the savory sauce. Dissolving the sugar prevents clumping during cooking.
Step 7
Add a generous amount of cooking oil (about 2-3 tablespoons) to the pan and heat over medium-low heat. Add the anchovies and stir-fry them as if you are deep-frying. This technique ensures they become extra crispy.
Step 8
Once the anchovies are partially fried, tilt the pan and pour the prepared soy sauce mixture into the side. Let it bubble and cook for a moment to infuse the flavor before mixing it with the anchovies.
Step 9
Add all the prepared walnuts and seeds (sunflower and pumpkin) to the pan. Stir-fry well, ensuring the soy sauce coats the anchovies and nuts evenly. Roasting the nuts with the anchovies enhances their nutty aroma.
Step 10
Finally, add the chopped dried jujubes and toss quickly to combine. Avoid overcooking the jujubes as they can become too mushy; a quick toss at the end is best. (The sweetness and chewy texture of the jujubes significantly elevate the flavor of the anchovy stir-fry.)
Step 11
Just before turning off the heat, drizzle in 2 tablespoons of corn syrup and mix quickly. This adds a beautiful sheen and a touch of sweetness. Corn syrup provides gloss and prevents sticking.
Step 12
Your nutritious ‘Nut and Anchovy Stir-fry’, with its delightful combination of crunchy anchovies and flavorful nuts, is now complete! Enjoy this delicious side dish with your meal.
