Crispy Anchovy Stir-fry with Nuts (No Mayonnaise!)
Crispy Anchovy Stir-fry with Nuts (No Mayonnaise!)
Skip the Mayo! Enjoy Extra Nutty and Crispy Anchovy Stir-fry That Stays Deliciously Crunchy for Days
A beloved side dish for all ages! This recipe ensures you can fully savor the natural nutty flavor of anchovies without needing mayonnaise. We’ve generously added nuts for a delightful crunch and even richer taste. Plus, I’ll share a secret to keeping your anchovy stir-fry perfectly crisp, not hard, even after storing it for a long time. Make this fantastic anchovy stir-fry to accompany your meals, pack in lunchboxes, or even enjoy as a snack!
Ingredients- 150g small dried anchovies (rinsed and drained, or lightly toasted in a dry pan to remove moisture)
- 100g mixed nuts (e.g., walnuts, almonds, cashews – use your favorites)
- 4 cloves garlic (thinly sliced)
- 4 green chilies (seeds removed and finely chopped. Use spicy ones like Cheongyang peppers if you like heat)
- 1 Tbsp oligosaccharide (for shine and sweetness)
- 2 Tbsp olive oil (or cooking oil)
- 1/2 tsp soy sauce (or soup soy sauce. Adjust to taste)
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
Cooking Instructions
Step 1
First, let’s prepare the nuts. Roughly chop your chosen nuts like walnuts and almonds into bite-sized pieces. This helps the sauce coat them better and improves texture when chewing. Heat a pan over medium-high heat and lightly toast the chopped nuts for about 1 minute until fragrant. Once they release a nutty aroma, remove them from the pan and let them cool slightly. Toasting enhances their flavor.
Step 2
Next, we’ll prepare the small dried anchovies. If you have dry anchovies, it’s a good idea to lightly toast them in a dry pan to remove any moisture before stir-frying. This makes them extra crispy. Toast them over medium heat for 1-2 minutes, then sift them through a sieve to remove any powder or small fragments. If you prefer less hardness, you can rinse the anchovies and drain them, but I recommend lightly toasting them for better crispness later.
Step 3
While preparing the anchovies and nuts, let’s get the garlic and green chilies ready. Thinly slice the 4 cloves of garlic. Slicing them thinly ensures they release their flavor well in the oil without burning. Finely chop the 4 green chilies after removing the seeds. If you enjoy a spicier kick, feel free to use Cheongyang peppers. Adding green chilies also gives a beautiful color and a pleasant crisp texture.
Step 4
Now, let’s start stir-frying! Heat 2 tablespoons of olive oil in a pan over medium-low heat. Once the oil is warm, add the sliced garlic and sauté until fragrant. When the garlic starts to turn golden brown, add the chopped green chilies and stir-fry together. The aroma of garlic and chilies mingling will be delicious.
Step 5
Once the garlic is adequately cooked and the green chilies have softened slightly, add the prepared small dried anchovies to the pan and stir-fry them with the garlic and chilies. Turn off the heat at this point. Anchovies can become hard if overcooked, so it’s important to let them cook using the residual heat of the pan. While the heat is off, add about 1/2 teaspoon of soy sauce and mix well to season. Adjust the soy sauce based on the saltiness of your anchovies; sometimes, their natural umami is enough.
Step 6
Finally, turn the heat back on to medium-low. Add the toasted nuts and quickly mix them in. Stir-fry for about 1 more minute, being careful not to burn the nuts. Finish by adding 1 tablespoon of oligosaccharide for a nice sheen, followed by 1 teaspoon of sesame oil and 1 teaspoon of toasted sesame seeds for ultimate nuttiness. Give it one final gentle mix to combine everything. Your delicious anchovy stir-fry is ready! Allow it to cool completely before storing in an airtight container to maintain its crispiness for a long time.
