The Au Pair's Survival Guide

Yesterday we had a very successful home-made sushi session, but as usual there were plenty of vegetables left over. 

A pretty standard way to use these up after sushi in our household is a quick stir-fry. Mastering this is actually very straightforward and should be in every young person’s armoury. It’s quick, cheap, healthy and nutritious!

As we are vegetarians I usually add tofu or quorn or whatever we have in the fridge as a source of protein, today we’ll use sliced mushrooms delivered in our vegetable box from Aarstiderne:

Ingredients 

1 pack sliced mushrooms

leftover vegetables

1 small onion (red or white), chopped

2 cloves garlic, finely chopped

about 2 cm fresh ginger, peeled and chopped

half a sweetheart cabbage (red or green) finely shredded

1 red pepper chopped into fine strips

1 carrot in fine strips

sesame seeds, toasted in a dry frying pan

fresh coriander, chopped for garnish

sunflower oil

soy sauce or teriyaki sauce

sweet chilli sauce

Noodles (or rice)

Instructions:
First chop the onions, garlic and ginger and prepare the remaining vegetables. Heat about 2 teaspoons of oil in a wok, fry the onions on  high heat until translucent but not brown, add ginger and garlic and mushrooms, stir fry quickly, add remaining vegetables except the cabbage and stirfry to get covered in oil, when vegetables are soft add about 1-2 tablespoons of soy or teriyaki sauce and about the same of sweet chili sauce. Stir around the wok while frying and if not quite enough sauce add a little more, continue to stirfry.

When vegetables are almost cooked, add the finely shredded cabbage, stir through again until wilted and vegetables cooked to be tender but still a little bite. Stir through the toasted sesame seeds just before serving.

While vegetables are cooking, put a large pan of water onto boil, when boiling add dried noodles to the pan. These will be ready to eat in about 3-5 minutes, drain in a colander, add to serving dish and dribble in a little splash of oil to prevent noodles sticking together (ideally sesame oil or sunflower if not available) toss well and serve straight away with the stir fried vegetables with chopped coriander sprinkled on top.

Et Voila!