Authentic Asian Sauces

Cooking Inspiration - Use up all those end-of-summer veggies in these delicious stir frys

Cooking Inspiration

Use up all those end-of-summer veggies in these delicious stir frys

Recipe_Use up all those end-of-summer veggies in these delicious stir frys

As summer ends, we see a bounty of fresh vegetables available at grocery stores, Farmer’s Markets, and in our own backyard gardens. It can be difficult to use them all up without some inspiration. Stir frys are a great way to use up a lot of vegetables quickly in a healthy and tasty meal.

Beef Green Bean and Scallion Oyster Sauce Stir Fry

As fall draws near, green beans often become abundant. This beef stir fry with green beans is a delicious way to use up that produce. This stir fry only takes 15 minutes to cook, so it is also a great choice for a weeknight meal that your family will enjoy.

Citrus Tofu Kebabs

These vegetarian-friendly citrus tofu kebabs use bell peppers and onions. Peppers are another fresh end-of-summer vegetable, making this a good dish to use them up with. You can also swap in (or add) any other vegetables you might have on hand. The best part is that this recipe also goes on the grill which you may be trying to make the most of before grilling season ends.

Beef Fajitas with Hoisin Sauce

Though you may not associate fajitas with a stir fry, technically the cooking method is similar. Fajitas are very versatile – you can add some tomatoes (another end-of-summer veg) or swap the protein for chicken or shrimp. The salty and slightly sweet Hoisin sauce provides a unique seasoning.


Okra Stir Fry with Chicken and Bell Peppers

Recipe inspired by The Spruce Eats

We’ve already discussed how bell peppers are an end-of-summer vegetable, but okra is another that you may not be as familiar with using.

For this recipe, you’ll need:

  • ½ lb boneless chicken, cubed
  • ½ red bell pepper, cubed
  • ½ green bell pepper, cubed
  • 1 lb fresh okra pods
  • <½ cup Lee Kum Kee Panda Brand Soy Sauce
  • 1/2 -inch piece of grated ginger
  • ½ tsp balsamic vinegar


How to make it:

  1. Make the marinade with the soy sauce, ginger and balsamic vinegar.
  2. Marinate the peppers and chicken in the sauce for 1 to 4 hours.
  3. Dry your okra pods. Cut off the tops and bottoms and slice them into ¼-inch rounds. Keep moisture off them.
  4. Stir fry your chicken until it is close to done. Then remove it to another dish while you stir fry the okra.
  5. Add oil to the pan and then the okra slices. You don’t want to overcook or undercook the okra. The goal is a golden-brown color.
  6. Once the okra is golden-brown, add the chicken and stir. Then add the peppers and stir. Continue to stir-fry until the chicken is cooked through and the peppers are crisp tende.r
  7. Serve with rice or noodles.