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   Sylke’s home cooking (sylkeweb@pixelfed.eu)'s status on Friday, 22-Nov-2024 03:36:01 JST Sylke’s home cooking
   Last Saturday I went to a nearby slightly better stocked supermarket than the one in front of our house and came back with green asparagus, baby spinach leaves, Pak Choi, Shimeji mushrooms, red chillies, and a piece of pork belly - despite these items not being on my shopping list AND already having four bell peppers, a bag of Padrón peppers, two broccolis, green chillies, and parts of various types of cabbage in the fridge. 😅 But I just had to grab the opportunity to get some variety into my cooking without having to go all the way into town. I changed the whole meal plan for the current week and I really think it was so worth it. Over the last days I used up bell peppers, spinach, broccoli, some of the asparagus, green chillies and cabbage, and the pork belly. Good going.
   
   Today I cooked the shimeji mushrooms together with champignons (from the shop across the road) to make stir-fried mushrooms and eggs with Ankake sauce, yet another delicious recipe from the excellent justonecookbook.com website. I served that with fried Padrón peppers, miso soup and rice. The table was so quiet for the first bites, everyone really enjoyed what they had.
   
   Recipe used:
   https://www.justonecookbook.com/stir-fried-mushrooms-and-eggs/
   
   By the way, to make sensitive vegetables last longer in the fridge I usually wrap them in tea towels and in the case of mushrooms in paper bags. Things like chillies and ginger are stored in open plastic containers. Cabbages seem to be pretty indestructible and last for weeks, with or without tea towel, they always amaze me.
   
   #Mastonom #HomeCooking #Cooking #MainMeal #MyDinner #JapaneseFood #FusionKitchen #Food #Meatless #VegetarianFood #30PlantsAWeek #JustOneCookbook #SylkewebFood #SylkewebFood202411 #Sylkeweb202411
   @foodiverse@a.gup.pe
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     baconandcoconut (baconandcoconut@freeradical.zone)'s status on Friday, 22-Nov-2024 03:36:07 JST baconandcoconut

     in reply to

     @sylkeweb @foodiverse Agree that cabbages are magic!

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     baconandcoconut (baconandcoconut@freeradical.zone)'s status on Friday, 22-Nov-2024 03:38:57 JST baconandcoconut

     in reply to

     @sylkeweb @foodiverse Thanks for posting the mushroom and egg recipe, I have doubanjiang and am grateful for more places to use it!

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     baconandcoconut (baconandcoconut@freeradical.zone)'s status on Friday, 22-Nov-2024 06:09:20 JST baconandcoconut

     in reply to

     @sylkeweb The fluffiness advice is super helpful! We already use a lot of gochujang because we make lots of Korean meals, but it's neat to think about mixing and matching and recombining stuff.

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     Sylke’s home cooking (sylkeweb@pixelfed.eu)'s status on Friday, 22-Nov-2024 06:09:26 JST Sylke’s home cooking

     in reply to

     • baconandcoconut
     Doubanjiang can be used in place of gochujang or other spicy additions to your food, so the possibilities are endless ☺️ We’ve had this dish several times now and I find that it really depends on how fluffy the eggs turn out. I heat up the oil in my wok to much more than medium, put the egg in, stir it carefully and turn the heat back to medium. When it’s about half cooked it’s time for the mushrooms and then I switch the cooker off pretty quickly so that it’s mostly the heat remaining in the wok that’s finishing the cooking.