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Pull out the soy sauce. We’ve got everything you need for seven tasty stir-fry meals this week. From classics, like Thai basil beef, to healthful new-school versions, such as vegan lentil rice, these dishes make use of fall produce, including Brussels sprouts, and pantry standbys like sesame oil. Now, where are the chopsticks?

RELATED: 15 Keto Stir-Fry Recipes that won’t Wreck your Diet

grocery list2
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Grocery List:

1 pound salmon
1 ½ pounds shelled and deveined jumbo shrimp
½ pound ground chicken
1 ¼ pounds sirloin or flank steak
6 slices bacon
2 large eggs
10 ounces shiitake mushrooms
1 cup broccoli florets
3 cups chopped broccoli rabe
3 cups shredded Brussels sprouts
4 cups shredded cabbage
1-2 cups shredded Swiss chard
3 cups chopped carrot
2 1/2 cups sugar snap peas or snow peas
3 red bell peppers
1 yellow bell pepper
1 ½ small onion
½ red onion, thinly sliced
21 garlic cloves
3 bunches scallions
1/2 cup fresh cilantro
1 ½ cups fresh Thai basil leaves
8 teaspoons fresh ginger
½ tablespoon mirin or dry sherry
1 cup teriyaki sauce
2 tablespoons hoisin sauce
4 tablespoons oyster sauce
3 tablespoons fish sauce
1 tablespoon sweet dark soy sauce
1 tablespoon chile garlic sauce
2 tablespoons fresh orange juice
3 tablespoons red curry paste
1/4 cup peanut butter
1 cup coconut milk
¼ cup lime juice
6 ounces lo mein noodles or spaghetti
12 ounces spaghetti or rice noodles
8 ounces rice noodles
1 can lentils
3/4 cup quinoa
Chopped peanuts, for garnish
Fresh lime wedges, for garnish 

Pantry Ingredients:

Salt, black pepper, olive oil, canola oil, sesame oil, soy sauce, maple syrup, rice vinegar, honey, red pepper flakes, sesame seeds, dark brown sugar, rice

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Saturday: Sesame Ginger Sweet Teriyaki Salmon with Garlic Quinoa Stir-Fry

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