I think curry induces appetites, and i had Chinese chives in the fridge, so I sauted them.I also added potatoes, so it is filling; the Chinese chives are filled with fiber, and the pork absorbs the nutrients, turning this into an all-purpose stir-fry.Two main points are pre-seasoning the pork, and flavoring it with soy sauce. Adding garlic when sauteing the pork will give this more of an Asian-style. You can also use store-bought curry roux, but this might mean that there will not be enough water, so adjust the amount of water. For 2~3 people. Recipe by Shinyori-na

A long time ago, I saw Kenichi Chen make this dish on TV and I took notes. I didn't write down the amounts, but after making it many times, I settled on this recipe. It's really popular at our house, and it disappears as soon as it's on the table.The sauce can be prepared ahead of time. You only need a little pork, so I often make this right before pay day. For serving 3 - 4. Recipe by Hitohitonomoto

I edited a recipe I previously uploaded, "Refreshing with vinegar! Energy-giving stir fried pork"by changing the ratio of flavoring ingredients and simplified it.Even cheap meat becomes very tender by rubbing sake, sugar and salt (see "How to prep meat salted chicken style") and coating with katakuriko potato starch flour.If you eat the side vegetables with the pork, you can eat up a ton of veggies. Recipe by Hokkori-no

I was chosen as a tester for Ebara brand's sauce, so I used it to enhance a dish I always make for drinking parties.You don't have to use sesame oil, but it adds a delicious flavor.For the vegetables, cabbage, onions, and lettuce are also delicious.This is made with whatever you've got at home. ^ Recipe by Chiton

The temperature changes outside have been extreme. I created this recipe to pump up my energy levels so that I wouldn't get sick.Seasoning the pork makes the dish very flavourful, and delicious.Stir-frying after seasoning the pork causes splattering, so please be careful. For 2 servings. Recipe by Kumahachi

I wanted to cook a vegetable side dish, which goes well with rice.You can use pork offcuts, belly, or any part you like.Cook this dish with the vegetables you have in the fridge. For 2 servings. Recipe by To-mi mama

I saw this recipe in a magazine and modified it to my family's taste.Since the pork is covered in potato starch, when you add the seasoning, you'll get a nice thick sauce.Adjust the amount of vinegar used for your desired acidity. Recipe by Hokkori-no

I wanted to come up with a quick and nutritious stir-fried dish.Once you add the bok choy leaves, finish making it quickly. The stump of the bok choy is usually rather dirty, so be sure to clean it well.The only extra step is coating the pork in the flour. This is so that the sauce coats the meat better, making it even more delicious. Recipe by Juri- mama

This recipe originated from the "Sweet & Salty Green Pepper Stir-fry" recipe which I used to make for my children's lunch all the time. Then one day, I thought that they didn't have enough meat in their lunch, so I added pork belly and the flavor became so much better! Then I decided to add shiitake mushrooms in order to increase the volume and the nutrition content, and because they go well with a sweet & savory stir-fry.Steps 3-4: As the liquid decreases, it may start to burn, so adjust the heat accordingly.Rather than waiting until the liquid evaporates completely, it's best to stop the heat once it becomes slightly thickened.I use an induction stove top. Recipe by Rerere3brothers

I thought of this recipe because I really love vinegar. I really like the depth of the taste in "Jukumi-su" brand vinegar.It was refreshing and delicious and family loved it. Even people who usually don't like vinegar said they could enjoy this dish.Adding just one secret ingredient to the marinade changes the dish entirely. Recipe by Kakigori

I made this recipe because I love dishes with crunchy and crispy textures.You can add doubanjiang to make it spicy. Recipe by Raby

I wanted to eat some refreshingly seasoned pork belly, so I stir-fried with healthy vegetables.If you cook the bean sprouts for too long, they will become soggy, so just cook quickly to keep the crunchy texture. Recipe by NUNA312