We can probably all agree: stir-fries are the *best* easy weeknight meal, when you’re short on time and want to use up what’s left in your fridge. They’re versatile, simple, and delicious. 

This easy-breezy stir-fry sauce is delicious! It’s from the Olive Oil & Vinegar Lovers Cookbook — which is chock-full of fantastic recipes. (And we carry it! You can take a look right here.)

This recipe also uses April’s Pairing of the Month, so be sure to buy them together here, so that you receive 15% off the regular price.

Enjoy this wonderful stir-fry!

🌿 Blackberry Ginger Stir-fry 🌿 

Ingredients:

¼ cup Blackberry Ginger dark balsamic vinegar

1 shallot, minced

2 Tbsp cornstarch

2 Tbsp brown sugar

2 Tbsp Lime-fused olive oil

2 Tbsp grainy Dijon mustard

1 Tbsp Siriacha sauce

1 Tbsp Worcestershire sauce

2 tsp ground ginger

2 tsp dried parsley

1 tsp dried thyme

Whisk all the ingredients together in a bowl, or place them in a mason jar with a tight lid and shake vigorously.

Stir-fry any vegetables you’d like (we love any mix of onion, broccoli, cabbage, carrots, celery, bell peppers, cauliflower, etc!) in a very hot pan over medium-high to high heat. (Use an oil with a high smoke point, such as coconut, avocado, or high-quality olive oil.) 

As soon as the vegetables are just barely tender, add the sauce: about 1 Tbsp of sauce per 1 cup of veggies.

Stir to coat the veggies evenly, and cook a couple minutes more for the sauce to thicken.

This is also great with chicken, pork, or beef: chop your meat raw and cook it in the pan before stir-frying; remove it to a plate before adding the veggies.