This is an all year stir fry, warm (if you use Sriracha), light & fresh. Mix up the veggies as you choose.


4 T SOOC Blood Orange Olive Oil (divided)
4 T SOOC Cascadian Raspberry White Balsamic
1 T Sriracha sauce* (omit or add more to your heat preference)
2 T low sodium soy sauce
1 t Worcester sauce
1 sweet onion, sliced thin & quartered
2 stalks celery, chopped
1 C YOUR favourite cut-up stir-fry veggies (broccoli, cauliflower, peppers, snow peas etc.)
16 – 20 medium shrimp thawed, uncooked**
1 blood orange (or navel) seedless, peeled and segmented and cut in half or thirds.***
2 T chopped fresh Cilantro, plus more for garnish


In a mixing bowl whisk together 3 T Blood Orange Olive Oil, 2 T Cascadian Raspberry White Balsamic, Sriracha, Soy & Worcester sauce. Add shrimp* and stir to coat.
Heat 1 T of Blood Orange Olive Oil in a large wok over high heat, when shimmering add onion and celery and cook until softened. Turn the shrimp and ALL the sauce into the wok and reduce heat to medium-high. Once it starts to boil/bubble reduce heat and simmer while tossing for about 5 minutes until the sauce has thickened and coats the back of a metal spoon. Add the orange segments and cilantro, continue to simmer until the shrimp have changed colour and are cooked through.
Remove from wok with a slotted spoon and spoon over rice, garnish with additional cilantro. Any pan drippings can be drizzled over finished plates.

SUBSTITUTIONS: In place of the Rasperry White Balsamic, try the Pomegranate Quince White Balsamic, or Honey Ginger White Balsamic.
* I like using Sinai Gourmet Jalapeno Maple hot sauce/coulis (available in-store). It gives the stir-fry an incredibly fresh pepper flavour with an appropriate amount of sweetness.
**substitute 2 medium-large boneless chicken breasts, cut into half inch slices
*** I have been known to use a tin of drained mandarin orange slices in a pinch!