Cucumber has the crunchy texture and a good flavor even after stir-fried. Adjust the spiciness and saltiness. The flavor of sesame oil will stimulte your appitite!

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

When the cucumber was in season... I often had this menu at my parent's house.This is my mother's signature recipe.I added a little extra to make an authentic Chinese-style? And I am working on it.- I used cuttlefish this time, but you can also use todarodes pacificus (My mother makes it using things like octopus or shrimp.)- When using a big cucumber with lots of seeds, scrape the seeds off with a spoon before using it.- Make sure not to cook both squid and cucumber too much.Add garlic if you like. For 2 to 3 servings. Recipe by rie-tin

I miss my parent's cooking so I decided to make it too!

#fry #Chinese #Shrimp #Veggie #mushroom #ricekiller #colorful #savory

I wondered if there was any way I could enjoy cucumber in a bento other than using pickled cucumber.Make sure you don't stir-fry the cucumber too long. Recipe by Maimai mama

Why don't you try cucumbers, which are generally eaten raw, stir-fried?

This is my favorite combination of food. I don't call this a recipe because it is too easy. I often make this dish when I am busy.By frying the leek well it will give a good flavour to this dish. You don't need any special onion-flavoured oil. Just use usual seasonings for this dish. I used extra large-sized eggs this time. If you have medium ones use three. Recipe by putimiko.

I wanted to create an appetizer that could be made quickly and went with beer and was Japanese-flavored and spicy. So I came up with this recipe. I love yuzu pepper so I added it to a standard formula for Japanese-style flavoring.Use whatever type of shrimp you like. The photo shows Taisho shrimp.If the shrimp are big, cut into 2-3 cm pieces, about the same size as the avocado cubes.During Step 1, if you're using frozen shrimp, or feel that the shrimp you're using are not the freshest, marinate in sake. (If the shrimp are fresh you can omit this step.) Recipe by Mawaru7

I wanted to eat squid in a Western fashion rather than simmered, so I cooked it in the usual butter, salt, and pepper but added some lemon juice for a refreshing taste that is popular with the whole family.You can use any vegetables that you want. If you cook the squid for too long, it will toughen. It tastes delicious when freshly made and piping hot. Recipe by Nu-shi

I wanted to eat a light stir-fry dish.I wrote this recipe with many steps, but actually it's very easy.When you cook the chicken, you can leave the chicken for a while once you put it in the pan.You can easily turn over the chicken once it's cooked.Adjust the amount of soy sauce and other seasonings depending on the fish sauce you use. Recipe by santababy

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