Crispy Anchovy and Nut Stir-Fry
How to Make Crispy Anchovy Stir-Fry with Nuts – Perfect Side Dish Recipe
Today, we’re making a classic Korean side dish: anchovy stir-fry! This recipe results in a wonderfully crispy texture with the addition of savory nuts, making it a versatile pantry staple. It’s perfect for mixing into rice, shaping into rice balls, or simply enjoying with a bowl of steamed rice. This time, instead of chili peppers, we’ve added a hint of spicy Cheongyang chili peppers, which occasionally burst with flavor, elevating the overall taste of the anchovy stir-fry. #AnchovyStirFry #HowToMakeAnchovyStirFry #SmallAnchovyStirFry #SideDishRecipes #NuttyAnchovyStirFry #RiceThief #HealthySideDish #EasyRecipe. Measurements are based on a standard measuring cup: 1 Tbsp = 15ml, 1 tsp = 5ml, 1 cup = 200ml.
Main Ingredients- 200g Small Anchovies
- 30g Sliced Almonds
- 30g Walnuts
- 2 Cheongyang Peppers (spicy green chili)
- 1/2 Red Bell Pepper
Seasoning Ingredients- 3 Tbsp Soy Sauce
- 1 Tbsp Fish Sauce (or Anchovy Sauce)
- 2 Tbsp Cooking Wine (Mirin)
- 0.5 Tbsp Minced Garlic
- 0.5 Tbsp Ginger Syrup
- 2 Tbsp Allulose (or Corn Syrup/Oligosaccharide)
- 3 Tbsp Canola Oil (or Vegetable Oil)
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 3 Tbsp Soy Sauce
- 1 Tbsp Fish Sauce (or Anchovy Sauce)
- 2 Tbsp Cooking Wine (Mirin)
- 0.5 Tbsp Minced Garlic
- 0.5 Tbsp Ginger Syrup
- 2 Tbsp Allulose (or Corn Syrup/Oligosaccharide)
- 3 Tbsp Canola Oil (or Vegetable Oil)
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
Before you begin cooking, let’s prepare the ingredients. Sliced almonds are convenient for this recipe, but feel free to use other nuts like pumpkin seeds or sunflower seeds according to your preference. We’ll use half a red bell pepper to add a nice color. If you don’t have ginger syrup, you can substitute it with 2 pinches of ginger powder or 1 Tbsp of ginger wine. For the sweetener, you can use corn syrup, oligosaccharide, or rice syrup instead of allulose.
Step 2
Heat a dry, wide pan over low heat. Add the small anchovies and toast them for 1-2 minutes until any moisture evaporates. This toasting process helps reduce any fishy smell and enhances their crispiness. After toasting, place the anchovies in a sieve and gently tap to remove any fine powder.
Step 3
Slice the Cheongyang peppers and red bell pepper in half lengthwise, remove the seeds, and then thinly slice them into strips about 0.5 cm wide. The mild spiciness of the peppers will add another layer of flavor to the stir-fry. If you’re making this for children, you might want to omit the Cheongyang peppers or substitute them with a mild bell pepper for color.
Step 4
Add 3 Tbsp of canola oil to the pan and heat over medium-low heat. Once the oil is warm, add the toasted anchovies. Stir-fry them over low heat for 2-3 minutes, ensuring they don’t burn, until they start making a crackling sound. This step ensures the anchovies are coated in oil and become extra crispy.
Step 5
Transfer the fried anchovies to a plate lined with paper towels. This will help absorb any excess oil and maintain the anchovies’ crispiness.
Step 6
In a bowl, combine 3 Tbsp of soy sauce, 2 Tbsp of cooking wine (mirin), 1 Tbsp of fish sauce, 0.5 Tbsp of minced garlic, and 0.5 Tbsp of ginger syrup. Whisk well to create a delicious seasoning sauce. The fish sauce adds a great umami depth.
Step 7
Pour the prepared seasoning sauce into a deep pan and bring it to a gentle simmer over medium-low heat. Simmering the sauce beforehand helps the flavors meld together beautifully with the other ingredients.
Step 8
Once the sauce begins to bubble, add all the fried anchovies that were set aside. Next, add the sliced almonds and walnuts. Stir-fry them together with the sauce until everything is evenly coated.
Step 9
While stir-frying the anchovies and nuts, add the sliced Cheongyang peppers and red bell pepper and continue to cook. Finally, stir in 2 Tbsp of allulose for sweetness and stir-fry for another 1-2 minutes until all ingredients are well combined. You can use oligosaccharide or corn syrup if allulose is unavailable.
Step 10
Just before turning off the heat, sprinkle in 1 Tbsp of toasted sesame seeds and drizzle with 1 Tbsp of sesame oil. Give it a final gentle mix to add a wonderful aroma. Adding these at the end preserves their fragrant flavor.
Step 11
Voila! Your delicious, crispy, and nutty anchovy stir-fry is ready. The perfect balance of salty and sweet (‘dan-jjan’) makes it an irresistible side dish. Making a generous batch means you’ll have a tasty pantry staple ready whenever you need it.
Step 12
Transfer the finished anchovy stir-fry to a serving dish and garnish with a sprinkle of toasted sesame seeds. This crispy stir-fry is fantastic when mixed generously into rice, allowing you to fully enjoy the nutty flavors of the anchovies and nuts – kids will surely love it!
Step 13
If you’re looking for a way to enjoy calcium-rich anchovies as a snack, try this recipe. Its perfectly balanced sweet and salty taste will have you reaching for more! If you’re preparing this for children, simply omit the Cheongyang and red bell peppers, and they’re likely to enjoy it immensely. Enjoy making this crispy and delicious anchovy stir-fry!
