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In a mason jar with a lid, add all ingredients, put the lid on and shake until fully combined.
Or simply whisk everything in a bowl, or blend with an immersion blender.
You can use it right away, or to store it place in the refrigerator for up to a week.
In a large wok or skillet, heat 2 tablespoons of olive oil over medium-high heat.
Add about 6-7 cups of vegetables (broccoli, cauliflower, zucchini, snow peas, carrots, bell peppers, asparagus) to the pan and stir fry for about 5 minutes until crisp-tender and brightened in color.
You can also add some protein, like tofu. Pan fry your protein first (about a pound) then move to a plate while you cook the veggies.
Add your protein back in, along with the stir fry sauce.
Stir until the sauce thickens and coats the vegetables and protein, if using.
Serve over rice and enjoy!