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)

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

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

When I bought prawns on sale at the supermarket, there were all different sizes and some were too small to cook with mayonnaise or chili sauce.I used these small ones to make this tasty stir-fry dish. With this recipe, the small prawns become a main dish.At step 4, heat ginger and garlic over low heat. I always do step 1-4 beforehand. While I wait for my husband returning home from work, I repeat a process of turning up the heat, turning it off when the pan gets too hot, and letting the pan cool. This flavours the oil and makes it aromatic. Recipe by Hichan

I experimented several times to to come up with the stir-fried greens served by Chinese restaurants.Be careful not to overcook the bok choy. Turn the heat off when you feel like it's a little bit too early to do so. For serving 2. Recipe by Saboten

I got lots of fresh spring vegetables, so I made a dish using plenty of them.You can also add shrimp and wood ear mushrooms, etc. They will also be tasty!! Please taste it while stir-frying, and adjust the flavour with salt and pepper. Recipe by sindy0922

Chinese stir-fry dishes cook with oil, which can be troublesome...But if you use this method, you can eliminate unnecessary oil while keeping the delicious flavor and reducing the moisture.This is convenient, so remember it!In order to keep your vegetables crisp, limit the boiling time to 30 seconds to a minute.The flavoring ingredients in ● are a bit rich, so when adding to the frying pan first add half and then taste. Recipe by pogue

It's an easy stir-fry that I made with whatever I had lying around (lol). This dish is low-budget and low in calories.There aren't any hints in particular. Recipe by annnnn

I used to stir-fry garlic shoots with pork, but I wanted to change it up a bit. I substituted pork with squid, and it was delicious. This is how I arrived at this recipe.Buy garlic shoots when on sale, parboil and freeze. You can take them straight from the freezer and toss into stir-fries. They will come in handy.Add mayonnaise if you like. Adding mayonnaise makes the dish richer I think... Recipe by Kyo-nyan

- Recipe by Okooko

Found some good looking fresh bamboo-shoots at a market and wanted to make this dish. It was a huge success 🎉

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