I love chrysanthemum greens so I always have it in my fridge in winter. I created this recipe because I wanted to enjoy their fragrance and texture, but also wanted to eat it differently. Stir-fried chrysanthemum greens are pretty good!After adding the leaves of the chrysanthemum greens, briefly toss, and add the seasonings. I like the texture of the stems so I added them, but that is optional. For 2-3 servings. Recipe by Dokintan

Komatsuna is high in nutrients, so I always choose it over spinach. When you stir-fry it, the stems retain their crunchiness. I often stir-fry it with pork or egg, but today, I used both. I often cook with this combination.You add the egg and fry it again at the end, so in Step 2, make sure you take it out when it is soft-set. Don't let it dry out. Recipe by Manmarumauchan

I can't get enough of spicy food.-Use whatever cut of meat that you like. I think meat that has a bit of fat tastes delicious.-This burns easily, so cook it slowly over a medium heat.-Using a plastic bag in step 2 reduces the amount of dishes and makes things easier.-It will hold for 2~3 days in the state of Step 3. Recipe by Sonechiko

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 didn't know what sort of side dish to make for dinner so I just threw something together with the ingredients I had lying around. It tasted so good that I made a recipe out of it!Please stir fry everything on a high heat. Please make sure to use pork, onion and ginger. The rest of the vegetables are optional so please add them if you like. Recipe by Raby

My parents gave us a lot of shiso leaves. This is a recipe I came up when I thought I should use them up before they went bad.Add plenty of shiso leaves, as much as you have. You can add up to about 40 leaves. It's also delicious if you sprinkle ichimi togarashi (red chili pepper powder), or chop up a couple of umeboshi plums and stir fry them in. For 2 servings. Recipe by Setsubunhijiki

This is a great tasting colorful pork dish. The great thing is you can substitute many different vegetables. Whatever you have in the refrigerator.

I always make pork and ginger stir fry with a soy sauce base, but this time I tried it with miso. To give it more volume and a bit of color, I added some vegetables.I recommend using pork belly. This time I used peppers and onion, but you can use whatever veggies you like. Recipe by annnnn

When you have a robust appetite, it's ok to have as much shirataki noodles as you want! This stir-fry dish has the nice refreshing taste of shiso leaves.-Adjust the taste according to the amount of shirataki noodles. When you use a lot, they'll contain a lot of water and the taste will become thin.-Using beef instead of pork is also delicious! Adding mushrooms will be tasty as well.-Plenty of shiso leaves makes the dish taste better. Recipe by Ayuq

I had some konnyaku that had been resting in my fridge for quite some time...It's tastier if you add a generous amount of butter. Recipe by norriku

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 wanted to use up my spinach.Adjust the seasonings to taste. Add the sliced garlic to increase your stamina. For 2-3 servings. Recipe by Manmarumauchan