Step 1

In a mason jar with a lid, add all ingredients, put the lid on and shake until fully combined. Or simply whisk everything in a bowl, or blend with an immersion blender.

Step 2

You can use it right away, or to store it place in the refrigerator for up to a week.

Step 3

In a large wok or skillet, heat 2 tablespoons of olive oil over medium-high heat. Add about 6-7 cups of vegetables (broccoli, cauliflower, zucchini, snow peas, carrots, bell peppers, asparagus) to the pan and stir fry for about 5 minutes until crisp-tender and brightened in color.

Step 4

You can also add some protein, like tofu. Pan fry your protein first (about a pound) then move to a plate while you cook the veggies. Add your protein back in, along with the stir fry sauce. I use the entire recipe for a large stir fry like this, but you can use less if desired.

Step 5

Stir until the sauce thickens and coats the vegetables and protein, if using. Serve over rice and enjoy!