Crispy and Savory Anchovy and Almond Stir-Fry: A Healthy Side Dish for the Whole Family
Crispy and Savory Anchovy and Almond Stir-Fry
Introducing a delicious recipe for anchovy and almond stir-fry, which is great for children’s brain development and also makes a wonderful snack for adults. The crispiness of the small dried anchovies combined with the nutty flavor of almonds creates a perfect side dish that will have everyone asking for more rice. This is a fantastic make-ahead side dish that keeps well in the refrigerator for several days.
Main Ingredients- 50g small dried anchovies (sifted to remove powder)
- 40g sliced almonds
- 1 dried chili pepper (seeds removed and finely chopped)
- 1 Tbsp grapeseed oil
- 1/2 Tbsp sesame oil
Seasoning Ingredients- 1 Tbsp soy sauce
- 1 Tbsp cooking wine (Sake or Mirin)
- 2 Tbsp oligosaccharide (adjust sweetness to your preference)
- A pinch of sesame seeds (for garnish)
- 1 Tbsp soy sauce
- 1 Tbsp cooking wine (Sake or Mirin)
- 2 Tbsp oligosaccharide (adjust sweetness to your preference)
- A pinch of sesame seeds (for garnish)
Cooking Instructions
Step 1
First, let’s prepare the small dried anchovies. Place them in a fine-mesh sieve and gently shake them to remove any powdery residue or crumbs. This step ensures that the anchovies won’t burn easily during stir-frying and results in a cleaner texture.
Step 2
Next, prepare the almonds and chili pepper. Slice the almonds thinly. For the dried chili pepper, remove the seeds and then chop it into small, fine pieces. If you enjoy a bit of spiciness, you can leave some of the seeds in.
Step 3
Now, heat a pan. Add 1 tablespoon of grapeseed oil to the pan. Then, add the chopped dried chili, the prepared anchovies, and the sliced almonds. Reduce the heat to ‘low’ and stir-fry gently to prevent burning. Continue stir-frying until the anchovies become firm and the almonds are lightly golden brown. This process will make any potentially chewy anchovies nice and crispy.
Step 4
Remove the stir-fried anchovies, almonds, and chili from the pan and set them aside in a separate bowl. In the same pan, combine 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, and 2 tablespoons of oligosaccharide. Bring the mixture to a simmer; when you see small bubbles gently rising, return the stir-fried anchovies, almonds, and chili to the pan. Immediately turn off the heat. Be careful not to cook over high heat for too long, as the seasoning can burn easily.
Step 5
Finally, add 1/2 tablespoon of sesame oil and mix everything well to coat. Before transferring to a serving dish, sprinkle generously with sesame seeds to complete this delicious stir-fry. Once cooled slightly, store the stir-fry in an airtight container in the refrigerator to maintain its crispiness for longer.
