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.

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