In chiang mai I noticed this dish being sold everywhere around the night bazaar.I had to get my hands on it and try it, looks really refreshing and healthy.I gave it a go and it was super crisp and just enough savory and spice that gave it enjoyable flavor where you want more and more bites.This dish cost me 2$ to make.

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

Tasty, easy, fast, one pan.Looking for a healthy side dish with some flavor, not too hard or time consuming. Not real expensive, can adjust ingredients to your liking. So I came up with this. You can add heat, or not, add spices to your liking, lots of room for your personal taste.

This Chinese Long Bean Stir Fry with Pork Belly is quick and delicious! The long beans stay crispy, and the pork belly gets perfectly crispy and tender. Ready in just 15 minutes, it’s packed with flavor and great with rice. Enjoy!

Sometimes I crave for the sesame flavor... This stir fry is so simple and yet tasty. Pechay, garlic and sesame oil go so well together. Good for you too!

I love tofu and Chinese chives.Add the flavoring ingredients all at once while cooking over medium heat. This way the dish won't get too watery and will be cooked in a short amount of time. I've made the seasoning subtle to bring out the flavor of the tofu, so please adjust the salt to your taste. For 4 servings. Recipe by LaLaHappy1

My boyfriend loves this dish! It's an achievement for me because he's not a veggie lover.

I wanted to eat a meat and vegetable stir-fry like at the Chinese restaurants!Be sure to really rub in the salt and pepper into the meat. Blanching the vegetables really brings out their flavor! Please see my blog at http://ameblo.jp/cooking-s-papa/entry-11609558388.html. Recipe by Cooking S Papa

My husband likes stir fried vegetables, so I make them a lot.The reason I stir fry the meat at a low heat is to prevent it from splattering. You can just use high heat from the start.As I have stated previously, it's best to stop cooking the vegetables when you think they are still a bit raw - they are crispier that way.If you are adding wood ear mushrooms (kikurage), put in a container with water to cover and microwave until they're rehydrated. Any microwave setting is fine. Recipe by Tobundebuu