Garlic & Roasted Chili Stir-Fry with Balsamic Finish

Description

This bold, high-heat stir-fry is built for speed, flexibility, and flavor. Garlic & Roasted Chili Fused Olive Oil creates a rich, savory base, while a finishing splash of balsamic adds brightness, sweetness, or depth depending on your choice.

Recipe Overview

Prep Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: ~20 minutes
Servings: 3–4
Difficulty: Easy

Ingredients

1 pound flank steak, sirloin, chicken breast, shrimp, or firm tofu, thinly sliced
3 tablespoons Garlic & Roasted Chili Fused Olive Oil, plus more as needed
2 cups broccoli florets
1 red bell pepper, thinly sliced
1 cup snap peas or green beans
2 cloves garlic, minced (optional)
2 tablespoons soy sauce or tamari
1 teaspoon toasted sesame oil (optional)
Salt and freshly cracked black pepper, to taste

Optional Balsamic Finishes (Choose One)
1–2 tablespoons 25 Star White Balsamic Vinegar
OR 1–2 tablespoons Mango White Balsamic Vinegar
OR 1–2 tablespoons Pineapple White Balsamic Vinegar
OR 1 tablespoon 25 Star Dark Balsamic Vinegar

Instructions

• Bring protein to room temperature and season lightly with salt and pepper.

• Heat a large wok or skillet over high heat until very hot.

• Add Garlic & Roasted Chili Fused Olive Oil and allow it to heat until shimmering, adding more oil as needed.

• Add protein in a single layer and stir-fry 2–4 minutes until just cooked. Remove and set aside.

• Add vegetables to the same pan and stir-fry 3–4 minutes until crisp-tender.

• Add garlic if using and cook 30 seconds until fragrant.

• Return protein to the pan, add soy sauce and sesame oil, and toss quickly to coat.

• Remove from heat and finish with your chosen balsamic, tossing gently to create a balanced, glossy finish.

• Taste and adjust seasoning. Serve immediately.

Chef’s Tip

Stir-fries thrive on heat and movement. Don’t be afraid to add more Garlic & Roasted Chili Fused Olive Oil as you cook — a lightly coated pan prevents steaming and allows bold flavor to develop.

Flavor Variations

• Use 25 Star White Balsamic Vinegar for a clean, balanced finish that keeps the stir-fry bright and savory
• Mango White Balsamic adds tropical sweetness that pairs especially well with shrimp or chicken
• Pineapple White Balsamic gives the dish a tangy sweet-and-savory profile that works beautifully with pork or tofu
• Use 25 Star Dark Balsamic for a richer, deeper finish with more caramelized depth

Pairings

Serve over steamed jasmine rice, brown rice, or rice noodles. Also excellent with cauliflower rice, quinoa, or wrapped in butter lettuce cups.

Recipe Notes

This stir-fry is intentionally olive-oil-forward. Adjust oil as needed based on pan size, heat, and protein, and treat balsamic as a finishing accent — not a sauce base — to keep flavors bold, clean, and balanced.