This dish has a nice crunch from bamboo shoots and a nice flavor and texture from mushroom and basil serve with steamed rice it perfect for lunch or dinner.* This recipe is for 3 servings.

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

This is a ginger pork recipe with tofu.Step 1: If you cover the meat with plastic wrap and leave it to marinate overnight, it will taste even better!!After adding the tofu, don't stir it too much. Just mix the flavors by shaking the pan so that the tofu doesn't fall apart. Recipe by Genmai Midori

I like Thai food and make it often for lunch.I usually make this dish with everyday ingredients.1: If you finely chop the garlic, add it at the start. If you use grated garlic, add it at the end after turning the heat off.2: Basil leaves turn black when heated, so add it at the end after turning the heat off.3: If you like fish sauce, I recommend seasoning with just nam pla and oyster sauce. Recipe by Wanko mama

Filling but super light - I feel so good after eating this! Vegan :)

The bitterness of the bitter melon and sweetness of the egg is a great harmony 👏

I wanted to think of an easy dish for bentos that I could make even during the busiest mornings.Simple and yet very tasty.Please adjust the amount of condiments according to your liking. For 1 bento. Recipe by annnnn

I made this with veggies I had in the fridge.Adjust the amount of seasoning according to your liking.Moisture will come out of the lettuce, so you can season it rather strongly. Recipe by kiyoka777

This is a simmered dish that my mother made when I was small. When I was young, I found it less appetizing because the green peas and aburaage were drenched in the color of the eggplants. Now this is the sort of Japanese flavor that makes me homesick when I am overseas. I tried to reproduce this nostalgic dish by asking my mother for instructions.1. Make sure to chop the eggplants into large pieces. They break apart and dissolve if they are too small.2. Stir-fry the green beans first so that the eggplants don't soak up too much oil.3. My mother's simmered dishes - like this one - uses high heat and needs to be flavored quickly, so make sure to check the amount of water in the pan occasionally.4. If the flavor is allowed to soak in too long, the color may become less appetizing. Recipe by PARNELL