Lemon Ginger Stir-Fry Sauce

Stir-fry sauce is the unsung hero of busy weeknights—quick, versatile, and capable of turning any combination of ingredients into a meal that feels planned (even if it wasn’t). This Lemon Ginger Stir-Fry Sauce is completely vegan, and it’s one of those recipes I keep coming back to because it’s so adaptable. With the zing of Lemon Olive Oil, the sweet tang of Honey Ginger White Balsamic, and just enough ginger to make it interesting, it’s perfect for any protein or veggie combo. Whether you’re vegan like me or cooking for a mixed crowd, this sauce can handle it all.

Ingredients:

• 1 tbsp Lemon Olive Oil
• 1 tbsp Honey Ginger White Balsamic
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp fresh ginger, grated
• 1/2 tsp agave syrup (optional for added sweetness)
• 1 clove garlic, minced
• 1/4 tsp red pepper flakes (optional, for heat)

Instructions:

1. Whisk the Sauce:
   In a small bowl, whisk together Lemon Olive Oil, Honey Ginger White Balsamic, soy sauce, grated ginger, garlic, and agave syrup. Add red pepper flakes if you like a little heat.

2. Use the Sauce:
   Cook your choice of veggies, protein, or both, in a wok or skillet. Add the sauce toward the end, letting it coat everything and simmer for 1-2 minutes until slightly thickened.

3. Serve:
   Pair with steamed rice, noodles, or even quinoa for a quick, satisfying meal.

Suggested Uses:

• Vegan:
  Toss with tofu, broccoli, bell peppers, and snap peas for a vibrant plant-based stir-fry.

• Pescatarian:
  Use as a finishing sauce for shrimp stir-fry or drizzle over seared salmon alongside roasted bok choy.

• Meat Lover:
  Coat thinly sliced chicken or beef and stir-fry with onions, mushrooms, and green beans.

Pro Tip:

Double the recipe and keep some in the fridge for up to a week—it’s great for dipping dumplings, glazing roasted vegetables, or even drizzling over a grain bowl.