UGWU INSPIRED STIRFRY

Olla foodies😁

So yesterday I was inspired by one of the ladies on our group challenge to achieve and maintain a healthier lifestyle to make this dish. She had put up a stirfry with Ugwu in it and I was like hmmmmm. . . 

You know how sometimes or rather all the time we just do things the same way and are confined by our minds? Well this was one if them but perhaps Ugwu is a veggie and can be used in different ways aside from in the Edikainkong soup😁😁😁

Reminds me of the song "free your mind and the rest will follow"💃💃💃💃

Aha back to cooking or talking about it tee hee hee

3-4 pieces of boneless chicken breast

3 cloves of garlic

1 whole onion(looooove loooooove loooooove onions)

About half an inch of fresh ginger

1 green pepper

6 leaves of cabbage 

Spring onions

Sesame seeds

Half a teaspoon of turmeric 

A few grinds of Pink Himalayan salt

A few grinds of steak chop grind spice

Fresh mint

Fresh parsley

A table spoon of honey 

A table spoon of sesame seed oil

A smidgen of unsalted butter

Ugwu

I started off with cutting the breasts into strips and placing in a bowl with the salt, steak grind, sesame seeds, turmeric, sesame seed oil and honey. I set that aside while I chopped the onions, garlic, ginger, cabbage, spring onions and green pepper. 

I set an empty pan on the burner on high heat for a few minutes to heat up then added the chicken strips. About 5-7 minutes later I added the butter, onions, garlic, mint and ginger, stirred and covered the pan for just under 5 minutes.

I added the cabbage, green pepper stirred then the ugwu, spring onions and parsley tossed together, left on the heat for about 3 minutes turned off the heat and served.

I must confess I had seconds 😁😁😁. Hubby came home and dusted off what I had thought would be breakfast for me the following morning. Alas!

Consolation it got the hubby approved stamp and that's a great one for me😁😁

Enjoy a blessings filled weekend😘