This stir-fry recipe is guaranteed to be unlike any you’ve had before. The blackberry and balsamic notes bring a complex, sweet-tartness that is just magical, while the ginger brings balance with a crisp zing! This sauce goes well with a combination of meat and vegetables, or even just vegetables. At least once a month you can double this recipe and pop it into the fridge to use often.
1/4 cup Branches Blackberry Ginger Balsamic
1 shallot, minced
2 tablespoons cornstarch
2 tablespoons brown sugar
2 tablespoons lime juice
2 tablespoons Dijon mustard
1 tablespoon Sriracha sauce
1 tablespoon Worcestershire sauce
2 teaspoons ground ginger
2 teaspoons dried parsley
1 teaspoon dried thyme
Whisk all the ingredients in a small bowl or place them all in a Mason jar and shake well.
To use, lightly stir fry your meats and veggies, and add 1 tablespoon of sauce per 1 cup of veggies/meat. Bring to a boil and turn the ingredients to coat evenly. Cook until the sauce has thickened.
This will keep in an airtight container in the fridge for about 1 month.
recipe taken from Emily Lycopolus’ The Olive Oil & Vinegar Lover’s Cookbook