I was given a lot of Chinese cabbage, and had some shrimp stored in the freeze, so I whipped up some chop suey.In Step 4, when you are done sautéing the Chinese cabbage leaves, a lot of water will come out. Remove as much as possible, and proceed to sprinkle in the sake. When you first sauté the Chinese cabbage, do so over high heat. This tastes great over rice. Recipe by Chisora

I can't seem to find my favorite chop suey noodles at most restaurants, so I decided to make it myself!While the ramen is boiling, pour hot water into a ramen serving bowl, and top with piping hot sauce.The point is the timing. The process itself is not difficult, just mentally imagine each step and try to make it efficiently. Recipe by Masukochan.

The farm is very busy all year except for midwinter, so I came up with this time-saving method of cooking the non-vegetable ingredients in one go.I'm uploading a series of easy, quick and nutritious vegetable-based recipes. For 2-3 servings. Recipe by FarmersK

I made my usual chop suey with shio-koji.Since the amount of salt contained in shio-koji differs according to the kind you have, taste and adjust accordingly.You can use whatever ingredients you have left in the fridge.I only used the tentacles and fin of the squid. Recipe by Yuuyuu0221

At first I was hesitant to try this dish but my passion of trying different kinds of dishes made me want to do it .... so, what happened? Those who tasted it ... thank you for the nice comment which makes me want to do more experimenting recipes to enjoy.I made the recipe up as I went along😊

As with any stir fry, you can use whatever veg you like - roughly 2 cups' worth. I just used onion, celery and carrot because that's what I had on hand, but they also happen to be some of the most accessible and inexpensive veg most of us can buy.If you've never bought oyster sauce before and don't have an Asian market nearby, you can probably find it in the Asian section of your local big box grocer (including Walmart), Trader Joe's, Whole Foods, Cost Plus (World Market), and, of course, online. If you're wary of trying oyster sauce because you hate oysters, I can assure you it doesn't taste much like oysters at all, and it's a quite delicious and versatile condiment that adds a deep, ever so slightly smoky, somewhat soy sauce like saltiness to your dishes.Whether you use the traditional or cold, shallow water start method of boiling pasta, I suggest starting that step before you prep your veg so you can work more efficiently. Of course you have to be mindful to watch the pasta and take it off the heat before it gets overcooked, but since this dish mimics chow mein, and chow mein is a a softer kind of noodle, you have a little leeway.

I made various types of curry-flavored meat stir-fries from recipe books, but I was rarely able to get it to turn out how I wanted.I figured I would think of a recipe myself, tried several times, and was finally able to come up with a taste that I could approve of~ .This is delicious .This burns easily if you over-sauté, so be careful after adding the flavoring ingredients.You can if course, use meat other than pork offcuts.Season with salt and pepper for the finishing touch while checking the taste.This calls for lots of onions, so reduce the amount if you dislike them . For 2 peoples. Recipe by Iku..

I wanted to eat a meat and vegetable stir-fry like at the Chinese restaurants!Be sure to really rub in the salt and pepper into the meat. Blanching the vegetables really brings out their flavor! Please see my blog at http://ameblo.jp/cooking-s-papa/entry-11609558388.html. Recipe by Cooking S Papa

I created this recipe so that I can make a tasty and easy meal with a lot of vegetables!I create recipes to cook with my 3 year old daughter. Recipe by Kodomoto Tsukuru Uchigohan

I adapted a dish of my mother's that was my favorite.You can make this in 10 minutes, and it's ultra-easy, inexpensive and delicious. It's especially useful before payday.By blanching the bean sprouts in boiling water beforehand, you can avoid it from becoming watery.Add the chicken skin too - it will add flavor to the dish.If you don't like umami seasoning (Ajinomoto), substitute with sugar. Add about 1/2 teaspoon.Once you add the bean sprouts and Chinese chives to the pan, cook quickly over high heat!! For 3 to 4 servings. Recipe by Gakochan

This is my go to recipe when we buy a couple large ribeye steaks and have a good amount left over..

A healthy-ish spin on the chow mein we all love from asian restaurants. Some of the noodles are just replaced with ALL the vegetables. This is best prepared in a wok, but if you cook with a electric stove a large sautee pan with high sides will do. I use dried noodles called "Wok Nudeln" here in Germany. I never saw the equivalent in the states, but then again I wasn't looking. It will work with any asian egg noodle, however. You will just skip adding water to the pan when cooking the noodles. If you're lucky enough to have access to fresh noodles, you don't need to do anything extra. If you're using the longer noodles that come kinda like blocks you should blanch them just until they separate. Remove from heat and toss with sesame oil. Garnish with scallion greens and dried chili peppers. Goes great with stir fry.