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.)
Enjoy this wonderful stir-fry!
🌿 Blackberry Ginger Stir-fry 🌿
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.