Spring Cabbage and Chicken Stir Fried with Oyster Sauce

I wanted to make a good use of spring cabbage. The flavour of miso and oyster sauce mix is absolutely delicious.I used 2 large leaves of cabbage for this recipe.If your cabbage seems smaller in size, I would suggest you using a little more than that (3 to 4 leaves).The sauce is quite rich in flavour so you can be generous with the amount of vegetables you add to the pan. The finished dish will be as delicious if you swap japanese leek with onion. Recipe by Nanohana

This is an inexpensive and voluminous side dish!Please don't stir-fry the cabbage for too long. Recipe by *Anna*

I wanted to make a healthy and crunchy bean sprout stir fry, and tried many things before getting to this method. It's a family favorite these days.By adding salt to oil before stir frying the bean sprouts, and throwing out the water that seeps out, you can make stir fried bean sprouts that aren't watery. Excess oil is thrown out as well, so this is healthy.Use ham or fish sausage instead of the chikuwa fish sticks, or just make a bean sprout stir fry.Adjust the seasonings to taste. For 2 to 3 servings. Recipe by Cha-miru

A dish with a rich texture and seasonal flavor. Enjoy the nutritious stems as well. This hearty dish is easy for kids to eat and makes a great main course. Pre-boiling ensures no mistakes.The origin of this recipeI thought the combination of beef and oyster sauce would go well with the texture of cauliflower, so I decided to try it.

I bought oyster sauce. I don't often use this sauce, but I uploaded this recipe because I thought it turned out nice!!Add oil (about 2 teaspoons) in Step 3.After adding oyster sauce, just stir quickly to combine.If you are okay about celery leaves, add as many as possible. Recipe by Gomamaron

This is a favorite recipe from my mother. Recipe by Nanaiku

A meal made with what's in the fridge

I wanted to use the bok choy my parents grow. It's easy but I tried stir frying it with cellophane noodles.Oyster sauce tastes so different depending on the manufacturer. I used Kikkoman brand oyster sauce this time. Use my recipe as a guideline and adjust it depending on the brand of oyster sauce you are using.This is flavored lightly. If you prefer a richer saltier flavor, adjust to your taste. For 2 servings. Recipe by Manmarumauchan

I'm in a penny-pinching phase right now, so I've been cooking inexpensive yet satisfying dishes.I took the photo above some time after the dish was done so it looks the way it does, but when it's freshly cooked it's really shiny and plump.Please enjoy this when it's freshly cooked and piping hot.If you have more than 350 g of chicken breast meat, you may run out of sauce. So if you have a bigger chicken breast please adjust the sauce ingredients. Recipe by *Anna*

Since I grow lettuce, when I have a lot, I like to stir-fry it. Since the volume greatly diminishes after frying, I can eat a lot.I like it best seasoned with oyster sauce. Recipe by FarmersK

We grow a lot of broccoli in my family home.I wanted to make a tasty stir-fry with broccoli.-You can use any part of pork. I like thinly sliced or shabu-shabu (very thinly sliced) sliced. In my photo I used sliced pork intended for shabu-shabu.-Boil the broccoli but leave it firm because you'll stir-fry it later. Recipe by Soyokaze

The oyster sauce in my fridge was nearing the best-by date, so I used it with whatever was in the fridge. My family ended up loving the dish.You can use beef offcuts instead of thinly sliced beef.This recipe is for 2 people. If you double the recipe, the sake for marinating with beef should be 1 tablespoon.To retain their crunchy texture, do not overcook the vegetables, especially asparagus. For 2 servings. Recipe by Sabumochi

I’m not a big fan of ginger but... I don’t know why I could eat ginger so much in this recipe ☺️😅😂 The fragrance of ginger mixed with garlic, shallots, and oyster sauce always makes me drooling 🤤 Please follow my Instagram @jenscookingdiary (Indonesian) @jenscookdineandtravel (English) if you like my recipes 🙏🏻

I made this with half of a leftover head of lettuce, my favorite vegetable.It's probably better not to overcook the lettuce. Recipe by marukopapa

I created this recipe in order to serve up a delicious dish using chicken breasts.The key is to cook the ingredients quickly over high heat.Once the preparation is done, all you need to do is stir-fry. It's easy. Recipe by Peroty

This is a variation on my recipe Nagaimo Yam and Pork Stir Fry. Chopped pork tends to get tough if you stir fry it, so I treated it in a certain way to make it as tender as possible. Make it hearty with a boost of inexpensive mushrooms!Serve it to small children without the black pepper.If there are burned bits in the pan after taking out the meat (Step 4), wipe with a paper towel before proceeding. If you simmer it for too long at Step 6, the meat will get tough so be careful. For 2 servings. Recipe by Iku..

I substituted bamboo shoots for potato. It became my family's favourite dish.You can also add meat, carrot or mushrooms as you like. Recipe by AkiraLIFE

I added some pork to a simple tossed side dish to turn it into a main dish.My husband found this a little sour. Please adjust the amount of umeboshi paste and mentsuyu sauce while tasting. Tender cabbage tastes better if you cut it into big pieces. Add some sesame oil, as well as sesame seeds or shiso at the end to taste. For 2 servings. Recipe by commeline

This slightly unique water spinach can be eaten up quickly!Ranked in the top 10 popular searches in September 2019. Thank you!The story of this recipe: I always receive a lot of water spinach from my mother-in-law in the summer. It's a great way to use it up and, combined with pork, helps prevent summer fatigue!

A family favorite. Stir-fried udon with oyster sauce. It's very easy to make. How about a quick lunch with ingredients from your fridge? Recipe background: I love oyster sauce and sesame oil. I change the ingredients based on what's in the fridge. This is our family's go-to stir-fried udon. The kids love it too.

I found very cheap atsuage on sale, so I sautéed it with meat.I recommend using a spatula in Step 5. Recipe by *Anna*

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

A quick and easy stir fry for a weeknight meal. Add cashews or peanuts, and it's practically Kung Pao. :)If you're going to have steamed rice, best to get it going before you start the stir fry.

Enjoy a delicious way to use up green onions! My husband often requests this dish. It's quick to make, too. Featured on July 2, 2012! Thanks!The story behind this recipeI received a lot of green onions, so I created this recipe.

To ensure that the flavor of the oyster sauce wouldn't be too strong, I tried adding a combination of garlic teriyaki sauce and sesame seeds.If you are adding lots of vegetables and mushrooms or serving this over rice, make a large batch of sauce. Recipe by *3103*

A favorite, taken from an old recipe book.

I wanted to use ingredients in the fridge to make something quickly.The key is to fry the eggs quickly in Step 2 so that they turn out fluffy.In Step 3, add komatsuna and stir quickly so that the garlic doesn't burn.Adjust the amount of salt because the oyster sauce and chicken stock may be salted already. For 4 servings. Recipe by kiki05

I had some leftover canned tomatoes so I used them in this.If the tough core part of the cabbage bothers you, chop it up finely.Crush the whole tomatoes while you mix the tomato sauce. For 3 servings. Recipe by hitkat

After receiving sweet potatoes as a gift, and I was wondering what to do with them when suddenly I received another batch.I usually make tempura but there was too much for that, so I created this new recipe.By microwaving the sweet potato beforehand, the stir fry time will be shortened. Recipe by Kuushinsai

Large heads of Chinese cabbage can be quite a challenge to eat up! When we get tired of hot pots, I fry it with meat!It's made with sesame oil and chicken stock granules, and thickened to give a proper flavour. It's a dish that makes you want to eat more. You'll find yourself eating more than you think.Add the leaf part of the Chinese cabbage at the end as it cooks quickly.When more thickness is required, add more diluted katakuriko. If it's too thick, dilute with hot water.Happo-jiru is a multi-purpose soy sauce-based seasoning commonly used in Aomori Prefecture! If you can't get your hands on any, substitute it with ordinary soy sauce. Happo-jiru is so versatile, I highly recommend it for every household. Recipe by Nanohana uchan