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The combination of Cucumber white balsamic and Gochujang EVOO in a stir fry creates a unique and intriguing blend of flavours and textures. Cool, crisp, and refreshing cucumber provides a contrast to the spicy, slightly sweet and umami-rich flavour of Gochujang, a Korean red chili paste that's infused into our EVOO.
Basic stir fry directions: Pick your favourite green veggies. Clean, trim and cut in equal 2 to 3 inch pieces to cook evenly. For green beans, asparagus and snap peas you can leave them whole. If the veggies are hard, like sprouts and broccoli, blanche them for 2 or 3 minutes. Leafy veggies like chard, cabbage or bok choy do not need any blanching.
Heat 1/4 cup EVOO on medium-high in wok or large skillet with raised sides. Use less EVOO if using a smaller pan. When oil is shimmering, add veggies and cook until reaching desired tenderness. Then splash a good helping of Cucumber white balsamic to taste, and cook for another minute or two. A bit of soft crunch is always good. For a milder stir fry, use 3/4 plain EVOO with 1/4 Gochujang. Serve with rice.
$17.00
Our zippy Suyo Cucumber white Balsamic is made with heirloom Suyo cukes that are thin, fleshy, burpless, crisp, sweet, tender, and never bitter. The balsamic is quintessential in dressings, marinades, shrubs, agua frescas and more. Use it to add an exciting zing...
$17.00
Our Gochujang extra virgin olive oil is a spicy-umami “flavour-fest”. It infuses the rich, sweet and savoury of fermented red chili paste of the epic Korean condiment. Use it to marinate, roast or stir-fry veggies, tofu, chicken, pork, or beef....