Green pepper, bamboo-shoot and pork stir-fry

A long time ago, I saw Kenichi Chen make this dish on TV and I took notes. I didn't write down the amounts, but after making it many times, I settled on this recipe. It's really popular at our house, and it disappears as soon as it's on the table.The sauce can be prepared ahead of time. You only need a little pork, so I often make this right before pay day. For serving 3 - 4. Recipe by Hitohitonomoto

This dish has a nice crunch from bamboo shoots and a nice flavor and texture from mushroom and basil serve with steamed rice it perfect for lunch or dinner.* This recipe is for 3 servings.

I was going to make chinjao rosu, but I added curry powder for a twist.Taste it as you go along and adjust the weipa if necessary. Recipe by Raby

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

I love cellophane noodles, so I made a dish with lots of Chinese cabbage and pork! It was a hit.Depending on the size of your Chinese cabbage, you might end up with too much, so weigh (in grams). Recipe by Nezukou

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

For when you're on a tight budget with minimum ingredients.Don't overcook the bell peppers! For 4 servings. Recipe by yumipurin

I didn't know what sort of side dish to make for dinner so I just threw something together with the ingredients I had lying around. It tasted so good that I made a recipe out of it!Please stir fry everything on a high heat. Please make sure to use pork, onion and ginger. The rest of the vegetables are optional so please add them if you like. Recipe by Raby

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

- Recipe by Okooko

This recipe originated from the "Sweet & Salty Green Pepper Stir-fry" recipe which I used to make for my children's lunch all the time. Then one day, I thought that they didn't have enough meat in their lunch, so I added pork belly and the flavor became so much better! Then I decided to add shiitake mushrooms in order to increase the volume and the nutrition content, and because they go well with a sweet & savory stir-fry.Steps 3-4: As the liquid decreases, it may start to burn, so adjust the heat accordingly.Rather than waiting until the liquid evaporates completely, it's best to stop the heat once it becomes slightly thickened.I use an induction stove top. Recipe by Rerere3brothers

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)

My co-workers and I made this dish together when we had a cherry blossom viewing event for the company. You can enjoy looking at this dish as well as eating it.You can use wood ear mushrooms that haven't been pre-cut for extra crunchiness if you like![Recipe]By lightly stir-frying the pork then transferring it to a plate, you can prevent over-cooking.[Health]Asparagus, pork, and goji berries help to suppress fever and moisturize your body so it's great for relieving the symptoms of hay fever. Recipe by Yakuzen danshi

The bitterness of the bitter melon and sweetness of the egg is a great harmony 👏

This is my mother's recipe. I had a craving, so I made this dish.Adjust the amount of doubanjiang accordinglyIf you don't like too much fat from the pork belly, wipe with a paper towel before adding the seasonings. Recipe by Jirojiro

I received delicious shishito green peppers, and it was hot out, so I made a quick and simple dish.Please make sure to cook the pork meat through. By cutting notches into the shishito green peppers, you can prevent bursting. For 2 people. Recipe by Kyansama

Perfect with rice or as a side with drinks, and it's a great source of dietary fiber.The story behind this recipe:I went digging for bamboo shoots and made this dish when I got tired of the usual menu.It's so delicious, you'll want to put it on rice!

A nutritious meal with pork, bean shoots, and ginger.You might feel that there's lots of steps, but that's only because I split the details. It's actually quite easy.(Recipe by santababy)

I stir fried a freshly harvested bunch of bell peppers with Japan-grown garlic and butter-flavored margarine.The garlic I used was particularly aromatic, so I used 2 cloves, but generally 1 clove will do.When stir frying the bell peppers, flip them when they are roasted. You don't have to constantly toss the pan (as in Chinese style stir fry). Recipe by 1630412

I've been making this for ages.Mind you don't over-cook the peppers. They will be tastier if they retain their fresh crunchiness. Recipe by Tomuraushi

I wanted to cook a vegetable side dish, which goes well with rice.You can use pork offcuts, belly, or any part you like.Cook this dish with the vegetables you have in the fridge. For 2 servings. Recipe by To-mi mama

I suddenly came up with the idea for this recipe as I was making a Tosa-style stew.Step 3: don't overcook the peppers. Recipe by Yuuyuu0221

This is a great tasting colorful pork dish. The great thing is you can substitute many different vegetables. Whatever you have in the refrigerator.

What can I say? I often make this. I thought I should write it down!You can use tubed ginger too. This time I used pork belly, but you can use shoulder or loin. Recipe by Yume

Well, I had some bean sprouts so...Let the garlic flavour the oil over a low heat, and quickly fry the bean sprouts over a high heat. Recipe by MyDining

When I ate this dish for the first time, they used beef. I prefer pork, so I rearranged it.You can substitute king oyster mushroom with maitake mushrooms. It's also delicious to add doubanjiang to make the dish spicy. I used yamabushitake (Lion's Mane Mushrooms) in the picture. I only had those mushrooms. Use any pork parts to your liking. For 2 servings. Recipe by Ilove

This is a little spicy to some.