*I experimented with various flavours to use up the Chinese cabbage I had around.*I used a healthier variety of mayonnaise.*It won't be watery if you stir-fry quickly over high heat.*When you cook a large portion of Chinese cabbage at one time, it'll release some water and lower the temperature of the pan. If you have too much water in the pan, adjust the seasonings, and lightly thicken with katakuriko. It's also delicious that way too. For 2 servings. Recipe by putimiko

I combined leftover Chinese chives, and bean sprouts because I mistakenly bought an extra bag.The water comes out from the vegetables, so quickly stir-fry over high heat. Recipe by Mamyuchoko

I wanted to make German potatoes, but we didn't have onions. So, I added cabbage instead.I was inspired by "Also Good For Breakfast Potato and Shimeji Mushrooms Mayonnaise Stir Fry".The cabbage tastes better if it's not overcooked.Make sure not to burn the garlic.It will be more fragrant if you pan-fry the potatoes with olive oil before adding the garlic to stir fry. For 2 servings. Recipe by Iku..

This is one dish that I got my mayo and ketchup-loving children to eat lots of cauliflower and broccoli.The ketchup (depending on the brand and amount) will differ on taste, so I think that cooking with a small amount and adjusting it when eating is a good idea.It is healthy if you switch the ketchup for mini tomatoes.Adding lemon juice when I ate this produced yet a different delicious flavor. For 2 servings plus. Recipe by soyumina

I cooked my two favorite ingredients, squid and Japanese leek, with oyster sauce and mayo. It turned out to be a delicious dish! Since my family loved it so much, I posted the recipe here!Scattering some shichimi spice gives the dish a grown-up flavor! It's great as an appetizer to enjoy with drinks.The key is to add everything except for the oyster sauce into the frying pan and mix lightly before heating. Recipe by Donpintan

I usually stock up on chikuwa because I love fish cakes so much. One day, I realized that the expiration dates were getting close. I wanted to use them up since I already had another bag in the freezer. This recipe is a new variation of the "Pork Stir Fry with Yuzu Pepper and Mayo" that I posted in the past.The chikuwa I used were thin. You could also use king oyster mushrooms instead of shimeji. Make sure the heat is high throughout the process. I recommend adding freshly ground black pepper to finish. You could use sansho peppers instead, or add bonito flakes as an accent. For 2 servings. Recipe by Sabumochi

I wanted to make something tasty, fast, and cheap.Listen to the band Kyari Pamyu Pamyu as you make this. Recipe by Kojima ponsuke

I love celery. Because its leaves are also tasty and fragrant, I stir-fried them with some potatoes, and seasoned with mayo and soy with grainy mustard as an accent.You could also use bacon or fish sausages instead of wiener sausages. Recipe by Mimato

My husband doesn't like the bitterness of the bitter melon, so I always prepare it properly. The mayonnaise gives a smooth taste.If you don't like the bitterness, be sure to remove the seeds and pith (the pith is where the bitterness comes from).The bitterness can be removed further by rubbing salt into your slices and then washing it off. Recipe by Shibachama

Mayonnaise can be used as oil and adds subtle flavour.It's great! Recipe by Ha-tannookkasan.

I'm in the middle of coming up with delicious recipes using the big lot of potatoes we received as a gift.As I thought, mentaiko and mayonnaise are a perfect match!If you cut the potato very thinly, you don't have to parboil them and can just start stir frying them. For 2 servings. Recipe by Nacchi sencho

I wanted to make a delicious stir-fry. If you mix gochujang with mayonnaise, it becomes rich and delicious.Just use whatever vegetables you have on hand. For 3 to 4 servings. Recipe by Nyakun