I like stir-fried celery and I often make this dish. My friends liked this dish, too.・Pay attention when you cook chicken breast. When you cook it, it is important to marinate it before cooking and cook for an appropriate time.・Do not overcook celery. Fry it quickly over high heat.・Adjust the taste with salt to your taste at the end of cooking.・You can use chicken breast tenders, chicken thighs or squid instead. Recipe by Kechauru recipe

I made the usual liver and Chinese chive stir fry with spicy miso.Don't over-cook the bean sprouts and Chinese chives.It's also delicious without the bean sprouts. For 3 to 4 servings. Recipe by 1630412

You can eat up chicken prepared with the skin all in one sitting, but with a few extra steps, you can make it stretch to make 2-3 dishes.It's important not to overcook the mizuna! Stir-fry until just heated through. Recipe by Heartful Kitchen Rei

I really like chicken, so I eat it often by stir frying or roasting it with various things.Chicken is delicious flavored with curry, tomato, or mayonnaise, but in the summer I highly recommend spicy chicken. The combination of doubanjiang and miso is really good, making this dish great as a side dish as well as a snack to have with drinks.The red pepper flakes and dried sliced garlic are a must when you're cooking the chicken and they're key to making this dish (I got the idea from a pasta recipe). The fragrance of the garlic and the spiciness of the red chilli pepper will really whet your appetite. Recipe by Hirooyaji

A hamburger restaurant that has now closed used to serve miso and sesame hamburgers. I wanted to eat it one more time, so I tried making this. The sauce is a bit different from what was used in the restaurant, but it goes perfectly with chicken!I also recommend using this sauce with hamburger patties. It's tasty with lots of sesame added. Recipe by Mabutan

Chicken breast and new harvest spring cabbage were both on sale, so I bought a ton!! I stir-fried them in a sweet-salty miso sauce to go well with rice.Season the chicken breast as described to prevent it from getting dry and stringy. I used 4 tablespoons of sake and 1 tablespoon of soy sauce this time, but adjust the amounts to the amount of chicken you are using!!!I think this should be delicious with new harvest sweet onion added to the spring cabbage. Recipe by Hekito mama

This inspired"Sweet and Salty Miso Flavored Stir-Fried Udon Noodles".-Adjust the amount of doubanjiang to your preference.-Add any vegetables that are left in your fridge. Recipe by bobitin

This is my husband's only recipe and I have altered it slightly.Adjust the doubanjiang spicy bean paste and chili pepper amount to your liking.My husband also loves substituting wiener sausages for the chicken mince. Recipe by Shiki mama

I kept the chicken skin in the freezer because I didn't want to waste it. I just tried using it in a stir-fry, and it was delicious! It's surprisingly useful if you have some, so I recommend keeping it instead of throwing away.Since plenty of oil comes out from the chicken skin, you don't need to use vegetable oil. If you don't like a lot of oil, please wipe it off with a paper towel.Once you add vegetables, please stir-fry briefly. Recipe by Kaeha

I added the eggplants to a small volume of pork so that the dish would become more voluminous. I used miso base which goes well with the eggplant, and made a ginger stir-fry.Use chopsticks when stir-frying the pork by itself. Otherwise, use a spatula so that the eggplants won't break.Lightly dusting the pork with flour is good enough. Recipe by *Anna*

I made this with veggies I had in the fridge.Adjust the amount of seasoning according to your liking.Moisture will come out of the lettuce, so you can season it rather strongly. Recipe by kiyoka777