I didn't use to like fresh bamboo shoots because they often reminded me of their unpleasant and sour smell. Since my grandmother gave me a tip on removing their bad odour, stir-fried beef with fresh bamboo shoots has not been a bad choice to help me cook family meals. It's not only simple to cook but also tasty and everyone likes it. (contributed by Do Huong Ly)

This is a standby recipe in our house.Simmer at Step 4 over medium heat. If the moisture boils off, add a little water. When it's all cooked there will be almost no liquid left in the pan. The pork should still have a little firmness. For 2 servings. Recipe by Shampoo hat

When I was about 20 years old, I ate a Chinese bamboo and chicken stir-fry in Yokohama. It was really good, so I tried to create something similar.I often use cheap chicken breast meat, but it still turns out tender when coated with a lot of katakuriko and sake.If you make it without corn, it won't be sweet enough, so add some more mirin instead.I used vegetables which cook easily, but if you are using other vegetables, be careful not to let them burn. If it looks like anything is about to get scorched, add some sake.Before seasoning it with salt at the end, make sure to check the taste first. Only add salt if you think you need some. Recipe by Shigechiyo

I wanted to make sweet and sour pork using in-season bamboo shoots, but I switched the pork with chicken as the main ingredient, using a ponzu and doubanjiang sauce. It was easy to make.Please cut the meat and vegetables to whatever size, but a size that cooks well. The shiitake mushrooms I used this time were pretty small so I didn't bother cutting them.This has a light taste, so if you like sweeter tastes add sugar... If you like spicy food, try adding more doubanjiang. Please adjust it to your liking. Recipe by rie-tin

This is a big point. Do not stir-fry the bean sprouts for more than 1 minuets!!

I had about 200 g of sukiyaki beef, but it was too little to go through the effort of making sukiyaki, so I made a variation of it in a frying pan. It's an easy way to prepare a sukiyaki-like meal.Adding the beef in two processes helps to keep it from getting too tough. You can use leek stalks in place of onions. Green onions can be substituted for mizuna greens. Recipe by Hanahanako.

One whole daikon radish is just a little too big to use all at once isn't it?I thought of a simple recipe that can use any leftover daikon radish you have. I think it would also make a great side dish served with drinks.If you simmer the stir-fry for a short amount of time, the vegetables will have a crunchy texture. If you simmer for a long time, the flavors will soak in well. So do whatever you prefer.If you prefer it to be sweeter, you could increase the amount of mirin a little.If you like a rich flavor, try using pork belly. If you're worried about the calories, you could maybe try substituting the atsuage with firm tofu. Make sure to drain the tofu. For 2 servings. Recipe by Chimatsu

I don't like vegetables soaked in soy sauce that are limp and wilted. If everything just tastes like soy sauce, the veggies will be so sad. I think they want to be nice and crispy still, right?Can you see that the lotus root is still white inside? If you parboil the root veggies beforehand and just stir fry and flavor things rapidly, the veggies retain their natural flavor with the added flavors on the surface. This is done in no time! For 1 large bowl full. Recipe by pegupepepe

-This used to be in my bento boxes a lot when I was growing up.-Depending on the size of the konnyaku pieces, the flavors may be rather strong. Please adjust the amount of soy sauce, starting by adding a scant tablespoon and tasting before adding more.-Take care not to stir-fry the beef for too long.-You can find konnyaku that doesn't need to be parboiled these days. However, even if you use that kind make sure to evaporate the moisture on them completely at Step 4. The flavors will penetrate it easier that way.-Try using pork instead of beef. In that case be sure to cook it thoroughly.-It's just a bit spicy, and great as a drinking appetizer for dad. For 2 servings. Recipe by putimiko

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

I was thinking of a recipe using green bell pepper then found some sliced beef for grilling, so I decided to make this !Make sure to keep the meat covered in potato starch separate while frying so they don't clump!Cut the meat and vegetables into the same size as possible. For 2 to 3 servings. Recipe by Sarami19