Snake Gourd with Tuna Mayo Stir-Fry

I made this because I thought it would be an easy and delicious addition to the bento!Cook on low or medium-low heat to avoid burning the mayonnaise and shimeji mushrooms. Recipe by pyonpoco

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

This is a simple dish you can make with pork belly and zucchini. It only requires four ingredients and is easy to prepare.The origin of this recipe: I created this dish to be a simple and tasty appetizer using zucchini and pork belly.

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 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

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'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

After receiving sweet potatoes as a gift, and I was wondering what to do with them when suddenly I received another batch.I usually make tempura but there was too much for that, so I created this new recipe.By microwaving the sweet potato beforehand, the stir fry time will be shortened. Recipe by Kuushinsai

★Thank you for making this a favorite and for featuring it in magazines★ My three sons love it! The seasoning is just mayonnaise and salt & pepper! The richness of the mayo is delicious. Great for lunchboxes too♡The origin of this recipeI wanted to provide my family with a nutritious dish that was easy and quick to make.

*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 always stir fry squid with curry flavoring, so I went for a change.The key is to use fresh squid and not to cook thoroughly. Recipe by Poron526

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..

I made this in order to use up leftover chikuwa fish sticks, just using whatever I had on hand, and it was amazingly good.You can really taste the sweetness of the Chinese cabbage and it's well flavored too, so you can spoon it on top of a bowl of rice and serve it as a 'donburi' too!I didn't list it in the ingredients, but I added frozen corn for color.I think the mayonnaise retains its flavor better if you add it after turning the heat off.Just cook the Chinese cabbage until it's totally wilted. There's no need to divide the leafy part and the stem part. For 5 servings. Recipe by Yumisuna77

Easy to make with just one frying pan! Less cleanup too!

I made this as an extra dish for dinner My boyfriend loves Japanese curry, so I made this with a Japanese curry flavor. I just added mayonnaise and grated sesame seeds and it turned out rich and tasty. I only use a tablespoon of mayonnaise for health reasons, but if you aren't counting calories, add as much as you like. It will be wonderful! By the way, in the photo I served it with a fork, but it's much easier to eat with chopsticks.If you don't have spring cabbage, you can use the soft leaves of normal cabbage. For 2 servings. Recipe by ochikeron

I wanted to create a chicken recipe that isn't too heavy or greasy so I can have lots of it.Since chicken is bulky and difficult to cook all the way through, cutting it into bite-sized pieces before frying is alright as well.Even without marinating the chicken in the marinade and just mixing it in right before frying, the flavor settles into the meat really well.I also made it successfully and deliciously with chicken breasts. Recipe by Nekonokaasan

I came up with this recipe when the only ingredients I had were chicken breasts and komatsuna. Upon tasting, it was really delicious, and I've made it several times since.Make sure you slice the chicken thinly so that it will steam-cook all the way through.I usually use chicken breasts but you could also use tenderloin or thigh meat. Recipe by Pukuttopukumaru

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

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

When I went on a mayonnaise factory, I learned that when making a "mayonnaise stir fry", it's better to use mayonnaise twice - for stir frying as oil, and to finish to add flavor. I also learned that you should add mayonnaise to the pan before heating it. I thought up this recipe because I wanted to try it out. Mayonnaise didn't add enough flavor for me, so I added ponzu sauce.Brown the chicken properly first and then let it steam. This prevents the flavor from escaping and seals in the juiciness too. By adding mayonnaise twice, first for stir-frying and then for flavor, the richness and fragrance comes alive. If you add more ponzu sauce it's light and refreshing, and if you add more mayonnaise, it becomes richer. For 4 servings. Recipe by Obuusama

I often cook stir fried meat and vegetables with mayonnaise and soy sauce.But I wanted to add a zesty taste, so I added ponzu sauce. It goes really well with mayonnaise.Add extra salt and pepper or ponzu sauce according to your taste. Recipe by Puyoringo

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

Featured in a recipe book!Quickly cook with staple seasonings you have at home! The flavor is a bit strong, so adjust to your liking.Recipe Background: I love teriyaki mayo, so I tried it out. Sweet potatoes as a side dish, not just a snack!

I put some thought into the combined flavoring ingredients to mask the raw flavor of the mushrooms.The pork is coated with katakuriko to make it juicy. It tends to stick to the frying pan, so use a generous amount of oil and separate it with your hands when adding to the pan to stir-fry.Adjust the amount of seasoning ingredients to taste. For 4 servings. Recipe by Atorie sara

I made this recipe because I discovered a good brand of locally produced konnyaku.I've edited the method of cutting the konnyaku. Recipe by Orange Day

This is so yummy!Just try it!!When you heat mayonnaise, it starts separating.The mayonnaise oil is for stir-frying and the egg is for richness.If you fry over high heat, this dish just smells like charcoal, so make sure to caramelize over low heat.Blanch the broccoli. Recipe by pegupepepe

I learned from a cookbook written by an author who looks 20 years younger than her age, that it is okay to eat yam skins, so I thought this up.I made a new discovery for once in a long time!Don't peel the yams! I can't say this enough. The skin seems to have a lot of nutrients, it stops the yams from becoming slimy, they can be eaten raw, so they cook through quickly, and it adds to the flavor of the yams! For 4 people. Recipe by Koutetsudaimajin

I love classic, creamy shrimp mayo, but mayonnaise plus condensed milk has way too many calories for my daughter and me. I didn't omit the mayo from this shrimp mayo dish and I substituted sweet chili sauce for the milk; It's still delicious.If you want to reduce the sweetness, you can substitute for the chili sauce. For children, you can use half the amount of sweet chili sauce and ketchup for the other half, creating a cute, pink-colored shrimp mayo dish with reduced spiciness. If you overcook the shrimp they will get hard and shrink, so quickly remove from heat and dress them. Recipe by Heartful Kitchen Rei

I felt it was a waste to throw out the outer leaves.Make sure to stir-fry over high heat. Recipe by Mamyuchoko