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.