I love celery. Because its leaves are also tasty and fragrant, I stir-fried them with some potatoes, and seasoned with mayo and soy with grainy mustard as an accent.You could also use bacon or fish sausages instead of wiener sausages. Recipe by Mimato

I thought that if I cook celery like this it will be easier to eat. Since then, our family has loved eating celery.There are no tips, but I added the sugar so that it will be easier for kids to eat. You can skip that. This dish will taste better the next day. The picture shows half the yield because I only had 1 stalk of celery. For 4 servings. Recipe by Orinta

I bought oyster sauce. I don't often use this sauce, but I uploaded this recipe because I thought it turned out nice!!Add oil (about 2 teaspoons) in Step 3.After adding oyster sauce, just stir quickly to combine.If you are okay about celery leaves, add as many as possible. Recipe by Gomamaron

On hot summer days, cold salads, kimchi, or pickled foods can boost your appetite and lift your mood. Soy sauce pickled daikon is tangy, refreshing, and not overly salty—perfect as a snack, too. Add some S&B chili oil for a spicy, crunchy treat you won't be able to stop eating.

This recipe is a variation of "Easy Ponzu Sauté with Pork and Celery"I used thinly sliced pork belly. I recommend this as they cook easily and will come out tender.To get the most out of the ponzu, it's best to add it after stopping the heat, but it's up to you.If making this for a bento, serve the ponzu in a separate container. Adding it right before you eat will also prevent leaking in your lunchbox. Recipe by Misuke mama chan

I made these for onigiri rice balls.Even if you only have enough time to soak them for half a day, they'll still be delicious. Thoroughly drying the shiso leaves before soaking will allow them to keep longer. Recipe by Kukkingumami-

It feels a bit like Tet (Lunar New Year) when preparing pickled daikon radish, just like every year. My whole family loves this pickled daikon because it's crunchy, tangy, and sweet. You can enjoy it with rice and soup as a tasty alternative to pickled eggplant—it's really delicious with rice!

A vegan side dish for a not-so-vegan sausage. Vangelis Helmis, who created the original recipe, claims that those who know about tsipouro choose cabbage as a meze. It's true...

I was really hungry so I wanted to make something that I could eat soon with whatever I had in the fridge.Since this is so easy, there aren't any hints. Recipe by PETA

I had garlic marinade in soy sauce, so used it on some cucumbers I happened to have at home.I omit red chili peppers from mine since I serve it to my kids, but if you like spicy food, try adding some chili.This can be made with celery as well. Recipe by milk chai

I wondered if scallops and lemon would go well together, so I tried making this!Make sure you don't over-mix everything. Turn the heat off before adding the lemon juice.The flavor will vary depending on the amount of scallops and moisture, so adjust the amount of soy sauce as necessary! Recipe by Kyasarintei

I had a ton of shiso leaves around, so I wanted to use them up!You can add butter at the start too.You can put in as much shiso as you like. The version in the photo has 30 shiso leaves in the stir-fry plus more for garnish, and I wanted to add even more!To be honest, it tastes good even without the pork. Recipe by guemi