Very delicious and simple recipe for cooking clamps is with ginger and spring onion and stir fry. Rich in aroma and flavours. Ginger and spring onion is a perfect match in heaven, it can be used to cook fish, chicken and meat.

I order this frequently at restaurants.It's actually really simple and easy to make at home. You don't really see cucumber stir-fries in Japan, but in China, people make them regularly during the summer.The ratio of the katakuriko flour to the shrimp is 1 scant tablespoon to 100 g. Please adjust the amount of shrimp to your liking.Devein the shrimp with a toothpick if it bothers you. For 2 servings. Recipe by Beru

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

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

Video: youtu.be/naCTHkbb65cGinisang Tahong is a Filipino dish my grandma used to cook for us in the Philippines and also one of the recipes I rarely eat because of it's availability on stores around here in our area (US). So once I saw one from costco, I got right away and I'm excited to share this to you.#givingthanks

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 ate this dish at a Korean cafeteria and loved it. I asked the lady working there what she used and found they were wakame stems, so I tried replicating it in my own way. Stir-fried wakame stems is a home-cooked dish often eaten in Korea. It has a good texture and really whets the appetite!Make sure you thoroughly soak the wakame stem to remove the excess saltiness.Rather than eating this right away, it's tastier if you let the wakame stems sit to allow them to absorb the flavors.It's also good if you substitute mentsuyu for the soy sauce and Japanese dashi stock. Recipe by Nokosandon

I often make this when I want to eat a lot of komatsuna.. Recipe by Mimippu

This is my version of stir fried shrimp you can always adjust the ingredients. The seasonings are approximate measurements I don't really use measuring spoons. This is also good served with pork fried rice or lo mein noodles.

Double the recipe for more servings.