I wanted a colorful side-dish to pack in my bento, and this is what I came up with.Using salt instead of soy sauce gives this kinpira stir-fry a beautiful color. Recipe by Cherry mama49

Kimpira is a kind of slightly spicy stir-fried vegetables with mirin and soy sauce. Usually it's made with carrot and gobo root, but I LOVE making it with lotus roots ^^ You will love it too I think!

Since I found some pre-cut packaged squid, I instantly turned it into a sauté with celery! Chop the squid to your liking. Use whatever vegetables you have on hand!The ingredient quantity are an approximate. Season to taste to adjust the amount to any additional ingredients.To give a colorful touch, I added red peppers, but carrots or whatever veggies you have on hand will do. Recipe by Milk to Cocoa to Momo

A simple and classic Japanese dish usually made in autumn when gobo root is in season. The red chili gives it a nice kick! Goes great with over white or brown rice.

This is a dish I came up with using the ingredients I had on hand. It's a standard dish in our home. Adding water allows the flavors to absorb and makes it tasty.In Step 1, for those who are concerned about the acrid taste of the burdock root, soak them in water with a small amount of vinegar. In Step 4, when adding the ● ingredients, use chopsticks to sauté. Adjust the amount of soy sauce and sugar to taste. In Step 5, for those who prefer a crisp burdock root texture, reduce the amount of liquid, as well as the cooking time. Eighty grams of carrots is about 1/2 of a medium-sized carrot. Recipe by Yuuyuu0221

Celery and Ground Beef Stir-FryThe sweet and crisp taste of celery is loved by many.Chop it finely and stir-fry with ground beef for a rich texture and sweet, savory flavor that's perfect with rice.Video recipe: https://youtube.com/shorts/X8fTy0aFNSAServes about 4-5 peopleMy new book ⭐️ 'Go to the Supermarket Next Door!' ⭐️▪️120 delicious recipes to transform you from a foodie to a kitchen master!Available at major physical and online bookstores https://linktr.ee/puweichef

I arranged my family's standard stir-fry into something that looks and tastes brilliant. As you sprinkle the shichimi spices at the end, if serving to children, you could take out a portion beforehand.You don't have to carve the carrot into blossoms, but it looks better if you do.The shichimi spice I use has a higher concentration of sansho pepper. You could add a sprinkling of sansho pepper in addition to the shichimi spice if you prefer. Recipe by moritoaruc

I want to eat even a small amount of carrot every day, so I've been experimenting with various small side dishes using grated or shredded carrot.I used a vegetable slicer that can shred carrots into 1 mm pieces, so they were cooked in Step 2 in just a minute or so. If your shredded carrot is a bit thicker, your cooking time may differ. Stir fry the carrot until wilted. For 2 servings (small sides). Recipe by FarmersK

A stir-fry dish featuring crisp celery stalks combined with mushrooms for extra flavor and sweetness.

This is a dish my mother makes. It's got a simple flavor, but the jako fish and bonito flakes bring out a rich umami taste. It's got a lot of things working to bring out the flavor of the ingredients. I've loved my mother's celery stir fry since I was little. Even my dad, who hates celery, could eat this together with jako.Be careful not to overcook the jako in Step 2! If you drizzle soy sauce from the side of the pan in Step 3, the jako will keep its crunchy texture.Please add the celery leaves last after adding soy sauce and cooking. (If you put them in first it becomes really salty.) Recipe by mmameco

This Vit-A rich dish can be enjoyed as a sidedish or with roti or as stuffing for sandwich.

This is a great dish, easy to make and spicy!!!