A fabulous year round stir fry, warm, fresh and light. Substitutions are unlimited. Our recipes features shrimp, but pork or chicken works, too. Orange olive oil(s) are the core ingredients for the zest, but fresh orange wedges are essential, too. 

2 tsp Cayenne olive oil
1 large shallot (or small onion) minced
1/4 cup Honey Ginger white balsamic
1/2 cup Blood Orange OR Orange olive oil
2 tbsp soy sauce
1 tsp Worcestershire sauce
1 tbsp chopped flat leaf parsley (or 1 tsp dried)
16 large shrimp peeled and deveined
2 oranges, peeled and segmented (optional)
1/4 cup Kalamata olives, pitted
1 tsp Pomegranate dark balsamic
Warm the Cayenne oil in a large wok or frying pan on medium-high. Add shallot and cook until crispy and golden. Add white balsamic, soy sauce, olive oil, Worcestershire sauce and parsley. Whisk to combine then bring to a boil over medium heat. Turn down and simmer for 5 minutes to reduce by half. Add shrimp and stir to fully coat in sauce. Add orange segments and olives. Cook for another 3 minutes or until shrimp are cooked, careful not to overcook shrimp. Remove from heat and spoon shrimp over hot jasmine rice or noodles. Drizzle with Pomegranate balsamic.

Source: The Olive Oil & Vinegar Lover's Cookbook