Seasonal Stir Fry
I know this recipe may seem pedestrian, but sometimes we just need a little help elevating the same old stir fry into something amazing.
There is an easy way to do this, and it is called Apricot Ginger Coconut Balsamic Vinegar. This is a new product, one of the tartest vinegars we have, and it is beautiful in Asian cooking. It makes that endless supply of cabbage, zucchini and carrots come to life.
You can eat this on its own as a vegetable side dish, mix with cooked rice and a bit of soy sauce for fried rice, or saute with chicken, pork or beef to make a tasty Asian wrap.
3-4 large carrots, sliced
1 onion, sliced
1/2 head of cabbage sliced thin
1 medium zucchini, sliced
1 Bell pepper, sliced
2 tbsp Asian EVOO
4 tbsp Apricot Ginger Coconut bv
2 tsp Emperor's Garden dip mix
1 tsp salt
Sautée all together until veggies are just softening, do not cook too long, t hey are best when there is still a bit of a "bite". You can swap out or add any other veggies you love, like kale, mushrooms, or waterchestnuts. Let your imagination go!
