Abstract

This is a revolutionary collection of recipes that allows anyone to make crispy, superb stir-fry dishes simply by "grilling" and "stir-frying".
Stir-frying" = "heating while stirring" cooking method. However, the more you stir-fry at home, the more dry the meat tends to be, the more sticky the vegetables become, and the harder it is to find the right flavor.
With the "no stir-fry" method proposed in this book, meat and fish gain umami and flavor, vegetables are crispy, and the flavors are set in a single stroke.
All in one pan, in less than 10 minutes!　We have prepared 100 impressive side dishes that will make your meal go down a storm.

No matter how tired you are, how busy you are, or how bad you are at cooking, "no stir-fry" stir-fry dishes will do the trick.
This book will revolutionize your home cooking!

Author’s Information

After working in the kitchen of a long-established Chinese restaurant in Kyoto for five years, he decided to become a cookery researcher. He is well known not only for his base Chinese cuisine, but also for his skills in Japanese and Western cuisines, as well as baking sweets. Like her personality, she is sincere and her recipes, which are calculated so that anyone can make them taste good, are popular among people of all ages and both men and women. In addition to his work in magazines, books, and television, he also holds a cooking school, "Ryo Restaurant. At home, he is a father of one, struggling to raise his child and take care of the household.