I became a monitor for Suntory's "Why not try some Ume Liquor" campaign, so I made this dish as a side dish to enjoy with drinks.When steaming, cover with a lid and keep the heat on medium.If you use regular tomatoes instead of cherry, remove the skins. Recipe by Mokobu- mama

Chinese stir-fry dishes cook with oil, which can be troublesome...But if you use this method, you can eliminate unnecessary oil while keeping the delicious flavor and reducing the moisture.This is convenient, so remember it!In order to keep your vegetables crisp, limit the boiling time to 30 seconds to a minute.The flavoring ingredients in ● are a bit rich, so when adding to the frying pan first add half and then taste. Recipe by pogue

I was able to buy a ton of cheap squid fin, so, I made this dish without much thought… which, actually, turned out to be delicious. My husband gobbled it up, saying, "I can't stop reaching for it!"You only need to stir-fry briefly since the ingredients are blanched.(I thought that by blanching the ingredients first I won't need to worry about whether or not they are cooked enough. It's slightly tedious, but that's why I went through the blanching. Recipe by Blue bea

You see this frequently at Chinese restaurants. I wanted to make it at home, and came up with this recipe.If you are using cuttlefish or Japanese squid, you can omit Step 2. Shrimp only is OK. Because store-bought frozen squid rolls have a distinct smell, I prepared it just like the shrimp. For 2 to 3 servings. Recipe by Norinomanma

I used saki-ika, which I always have on hand to make an easy stir fry. It's a great side dish or drinking appetizer.Pea shoots cook rapidly, so take care not to overcook them. Recipe by miyuki12

The garlic shoots were given to me as a gift, so I made this side dish.Parboiling the garlic shoots will make them easier to eat. Recipe by sho1231

- Recipe by Okooko

The squid and asparagus stir-fry I made was very tasty, so I wanted to try it with other vegetables. I tried it out with the nanohana I spotted at the supermarket.Prepare the katakuriko slurry just before adding it to the frying pan. Recipe by Raby

When the cucumber was in season... I often had this menu at my parent's house.This is my mother's signature recipe.I added a little extra to make an authentic Chinese-style? And I am working on it.- I used cuttlefish this time, but you can also use todarodes pacificus (My mother makes it using things like octopus or shrimp.)- When using a big cucumber with lots of seeds, scrape the seeds off with a spoon before using it.- Make sure not to cook both squid and cucumber too much.Add garlic if you like. For 2 to 3 servings. Recipe by rie-tin

Cucumber has the crunchy texture and a good flavor even after stir-fried. Adjust the spiciness and saltiness. The flavor of sesame oil will stimulte your appitite!

I was cooking some dishes for a dinner and needed something showy for the table. I had some frozen squid in a diamond cut pattern. I soaked some dry shiitake mushrooms and used half a zucchini I had left. It turned out fantastic and my guests loved it.

Double the recipe for more servings.