Stamina-Boosting Pork, Chinese Chives, and Bean Sprouts Stir-fry

A long time ago, I saw Kenichi Chen make this dish on TV and I took notes. I didn't write down the amounts, but after making it many times, I settled on this recipe. It's really popular at our house, and it disappears as soon as it's on the table.The sauce can be prepared ahead of time. You only need a little pork, so I often make this right before pay day. For serving 3 - 4. Recipe by Hitohitonomoto

I saw this recipe in a magazine and modified it to my family's taste.Since the pork is covered in potato starch, when you add the seasoning, you'll get a nice thick sauce.Adjust the amount of vinegar used for your desired acidity. Recipe by Hokkori-no

I love making stir-fry with garlic shoots and miso offal.I wasn't able to get my usual offal, so I tried it with pork belly and it was delicious.Soy sauce is often used with garlic shoots, but miso is most definitely a good match as well.★If you like a richer flavor, add mayonnaise at the end.★ Top with white sesame or chili threads!★ Be careful not to overcook, to preserve the crispness of the garlic shoots and the leek.★ The flavor you get from the fat of pork belly goes well with this. Recipe by kouayaa

I wanted a recipe to prepare the vegetables while the meat is cooking.The katakuriko helps seal in the umami of the meat, and turns pork offcuts into a divine dish.Speedy, delicious, and easy-on-the-wallet, this recipe is a lifesaver before pay day.The meat is seasoned before stir-frying, making it surprisingly tender. Be sure to remove the meat from the pan in Step 2.The katakuriko will eventually thicken the sauce, bringing the flavors together. Recipe by sachie mama

I usually just stir fry ground meat and bean sprouts with soy sauce, but Chinese chives are cheap so I arranged the dish as Chinese style. You can eat it with rice and also matches well with beer. It's strongly seasoned so you can pack it in bento. The sugar makes the taste mild.The doubanjiang can burn easily, so turn down the heat a little when you mix in with the meat.Turn the heat level back to high when you add the vegetables because they'll release water!I recommend making it a little spicy to use as a topping for ramen (miso flavor is best). For about 2 servings. Recipe by Kyary nene

I was chosen as a tester for Ebara brand's sauce, so I used it to enhance a dish I always make for drinking parties.You don't have to use sesame oil, but it adds a delicious flavor.For the vegetables, cabbage, onions, and lettuce are also delicious.This is made with whatever you've got at home. ^ Recipe by Chiton

I edited a recipe I previously uploaded, "Refreshing with vinegar! Energy-giving stir fried pork"by changing the ratio of flavoring ingredients and simplified it.Even cheap meat becomes very tender by rubbing sake, sugar and salt (see "How to prep meat salted chicken style") and coating with katakuriko potato starch flour.If you eat the side vegetables with the pork, you can eat up a ton of veggies. Recipe by Hokkori-no

I think curry induces appetites, and i had Chinese chives in the fridge, so I sauted them.I also added potatoes, so it is filling; the Chinese chives are filled with fiber, and the pork absorbs the nutrients, turning this into an all-purpose stir-fry.Two main points are pre-seasoning the pork, and flavoring it with soy sauce. Adding garlic when sauteing the pork will give this more of an Asian-style. You can also use store-bought curry roux, but this might mean that there will not be enough water, so adjust the amount of water. For 2~3 people. Recipe by Shinyori-na

I wanted to come up with a quick and nutritious stir-fried dish.Once you add the bok choy leaves, finish making it quickly. The stump of the bok choy is usually rather dirty, so be sure to clean it well.The only extra step is coating the pork in the flour. This is so that the sauce coats the meat better, making it even more delicious. Recipe by Juri- mama

Well, I had some bean sprouts so...Let the garlic flavour the oil over a low heat, and quickly fry the bean sprouts over a high heat. Recipe by MyDining

I wanted to cook a vegetable side dish, which goes well with rice.You can use pork offcuts, belly, or any part you like.Cook this dish with the vegetables you have in the fridge. For 2 servings. Recipe by To-mi mama

I heard that adding pork to chives and egg creates a nutritionally balanced dish that helps fend off the common cold, so I came up with this recipe.Feel free to replace the Chinese flavoring with Chinese chicken stock granules or bouillon powder. Recipe by Kinako218

I came up with this recipe to use bean sprouts since they are cheap.This recipe uses the fat from the pork in lieu of cooking oil for stir-frying, use a little bit of oil if it starts to stick to the pan.Add the unused veggies in your fridge, like onion, carrots or mushrooms! For 4 servings. Recipe by EnjoyKitchen

I love cellophane noodles, so I made a dish with lots of Chinese cabbage and pork! It was a hit.Depending on the size of your Chinese cabbage, you might end up with too much, so weigh (in grams). Recipe by Nezukou

I just tried adding glass noodles to a pork and kimchi stir-fry and it was tasty, so... Recipe by yamita

Whenever it's really hot, I don't feel like cooking, so I thought up a recipe I could make in a jiffy to re-energize my body.I had a lot of fish sauce left over, so I used it to flavor this. The exotic fragrance encourages your appetite.The key is to stir fry the pork until it's crispy and slightly browned!To enjoy the crispy texture of the bean sprouts, stir fry it quickly over high heat. As time passes moisture starts to come out of bean sprouts, so I recommend eating this right away.I like to add a lot of black pepper at the end. For 2 servings. Recipe by yaburie

A delightful harmony of crispy, pan-fried noodles and a gentle meat and vegetable sauce. A budget-friendly dish for your family.

I used what I had in the kitchen to make this simple ginger stir fry.If you coat the pork in flour, it will retain its delicious flavor. Recipe by Kajioyaji

Komatsuna is high in nutrients, so I always choose it over spinach. When you stir-fry it, the stems retain their crunchiness. I often stir-fry it with pork or egg, but today, I used both. I often cook with this combination.You add the egg and fry it again at the end, so in Step 2, make sure you take it out when it is soft-set. Don't let it dry out. Recipe by Manmarumauchan

I didn't know what sort of side dish to make for dinner so I just threw something together with the ingredients I had lying around. It tasted so good that I made a recipe out of it!Please stir fry everything on a high heat. Please make sure to use pork, onion and ginger. The rest of the vegetables are optional so please add them if you like. Recipe by Raby

My family loves spicy food.Especially this gochujang Korean hot pepper paste. I made the sauce with gochujang.I mixed it with the seasonings I had at home, and arrived at this sauce.This is an easy dish, which requires only stir-frying and mixing with the sauce.You can substitute the beef with pork. Recipe by smapkayo

This recipe originated from the "Sweet & Salty Green Pepper Stir-fry" recipe which I used to make for my children's lunch all the time. Then one day, I thought that they didn't have enough meat in their lunch, so I added pork belly and the flavor became so much better! Then I decided to add shiitake mushrooms in order to increase the volume and the nutrition content, and because they go well with a sweet & savory stir-fry.Steps 3-4: As the liquid decreases, it may start to burn, so adjust the heat accordingly.Rather than waiting until the liquid evaporates completely, it's best to stop the heat once it becomes slightly thickened.I use an induction stove top. Recipe by Rerere3brothers

I was making stir-fried bean sprouts and garlic chives before pay-day (because it's cheap). My husband likes garlic chive omelets, so I added eggs to the dish and pour over the thick sauce too.The Chinese-style sauce should be slightly runny. Recipe by smapkayo

I wanted to use up my spinach.Adjust the seasonings to taste. Add the sliced garlic to increase your stamina. For 2-3 servings. Recipe by Manmarumauchan

I thought of this recipe because I really love vinegar. I really like the depth of the taste in "Jukumi-su" brand vinegar.It was refreshing and delicious and family loved it. Even people who usually don't like vinegar said they could enjoy this dish.Adding just one secret ingredient to the marinade changes the dish entirely. Recipe by Kakigori

I made this recipe because I love dishes with crunchy and crispy textures.You can add doubanjiang to make it spicy. Recipe by Raby

I love chrysanthemum greens so I always have it in my fridge in winter. I created this recipe because I wanted to enjoy their fragrance and texture, but also wanted to eat it differently. Stir-fried chrysanthemum greens are pretty good!After adding the leaves of the chrysanthemum greens, briefly toss, and add the seasonings. I like the texture of the stems so I added them, but that is optional. For 2-3 servings. Recipe by Dokintan

My co-workers and I made this dish together when we had a cherry blossom viewing event for the company. You can enjoy looking at this dish as well as eating it.You can use wood ear mushrooms that haven't been pre-cut for extra crunchiness if you like![Recipe]By lightly stir-frying the pork then transferring it to a plate, you can prevent over-cooking.[Health]Asparagus, pork, and goji berries help to suppress fever and moisturize your body so it's great for relieving the symptoms of hay fever. Recipe by Yakuzen danshi

I wanted to make a mild flavored liver and chives.When sautéing the liver at Step 9, don't move it around too much and let it cook slowly. The oil spits a bit, so be careful. For 2 portions. Recipe by agepanda