This 10-minute eggs and pepper stir fry is one of my daughter’s favorites—she asks for it at least once a week! Tearing the peppers by hand is so easy—no need for perfect cuts. I like to scramble the eggs into big chunks because they stay tender and have more flavor. Cook the garlic and scallions, then add the peppers, salt, pepper, soy sauce, and oyster sauce. Stir in the eggs for a minute, and you’re done! It’s simple, delicious! Enjoy!

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

This is a standard Chinese home cooking recipe that I make all the time.My 2 year old son eats the cucumber only, and my 1 year old son eats the egg only. Just like nikujaga (Japanese meat and potatoes) in Japan, every family in China has a slightly different recipe for this. This one has a north-east China flavor.If you don't have any Sichuan pepper, you can substitute black pepper. But Sichuan pepper eggs are so delicious!Slice the cucumber thickly. Put a timer set to 1 minute as soon as you put the cucumber in the pan. The cucumbers taste better if they retain their crispy texture, so don't cook them for longer than a minute. For 1 plateful. Recipe by Beru

Egg and Onion Stir-Fry is a quick and easy dish made with soft scrambled eggs and savory onions. The sweet onions and rich eggs create a delicious, comforting meal that goes perfectly with rice. It’s a simple, flavorful option for any time of the day! Enjoy!

My kids love this. Feel free to add more chili if you like more heat. Since we can't stand too spicy food, I deseed the chili first.

I wondered what a stir-fry would taste like just seasoned with Weipa, so I gave it a try.You don't need to add any salt or pepper.The key is to stir-fry the chives over high heat at the start. Recipe by kouchan08

This Chinese Long Bean Stir Fry with Pork Belly is quick and delicious! The long beans stay crispy, and the pork belly gets perfectly crispy and tender. Ready in just 15 minutes, it’s packed with flavor and great with rice. Enjoy!

I combined leftover Chinese chives, and bean sprouts because I mistakenly bought an extra bag.The water comes out from the vegetables, so quickly stir-fry over high heat. Recipe by Mamyuchoko

This is a super simple recipe that kind of reminds me of a deconstructed egg roll. It comes together quickly and makes a good, light lunch. This is the base recipe I start with usually, then from there I'll throw in whatever extra veggies I have on hand (peas, mushrooms, peppers, etc.). If you want it to be more filling, you can stir in some cooked grains to it (like rice or quinoa). This also is good for meal prep and reheats very well.

I've been making this easy stir-fry dish for decades.I add salt and pepper twice in this recipe so be careful not to put too much. Fry garlic chives lightly to leave them crispy. Add some garlic if you prefer. It is very tasty even without any. For 2 servings. Recipe by Randerion

#heirloomThis is my family's go to recipe when making spaghetti stir fry, it has such a depth of flavour and you can't really go wrong with pasta.

The "Stir-Fried Eggs, Pork and Tree Ear Mushrooms" I ate at a Chinese restaurant was so delicious that I wanted to make a simple variation only using broccoli and eggs.The recipe uses a lot of oil when stir-frying because it's Chinese cuisine.I didn't use soy sauce or oyster sauce because I wanted a colorful dish.* How to make fluffy scrambled eggs: beat the eggs well, heat a generous amount of oil in a frying pan. Add the eggs and scramble quickly. Remove from the heat while the egg is still runny or still a lump.* Stir-frying with oil adds to the umami-rich taste of broccoli.* I also recommend adding thinly sliced pork offcuts and scallions!* This is also good with Weipa (Chinese soup base) and chicken stock. Recipe by moj