Seaweed Stirfry

Still on January healthy meals, which I’m enjoying because I eat the recipe after cooking it…naturally 🙂 , the part I’m enjoying most is the drinks and healthy smoothies I’m creating out of regular ingredients.

Todays recipe might sound strange but it’s terribly delicious!  Even I didn’t imagine how good it’ll taste until I was done, the combination of ingredients worked well with each other as well.

Hopefully in the future I can organise a Taste Kitchen just so you can taste for free and be convinced that seaweed in stirfry isn’t so strange afterall.

Perhaps its possible health benefits will convince you before then.

High in fibre.

Has anti-bacterial and anti-viral properties.

Helps you feel full faster thereby preventing overeating.

Could help in weight loss and lowers cholesterol in the blood.

Contains lignans which helps regulate hormones.

So far I know of only 1 store you will most likely find Seaweed sheets and that’s Nisan Fitness Plus store located in De Prince Supermarket Gbagada. 

Now let’s dig into this recipe!

Ingredients:

1/2 pack seaweed sheets (about 20 mini sheets)

1/2 kg boneless chicken

Handful fresh shrimps

1 large yellow bell pepper

1 large red bell pepper

1 large green pepper (not bell pepper)

100g beans sprouts (comes in a tin – Shoprite or Spar)

4 sprigs spring onions

3 tablespoons vegetable oil

1 tablespoon oyster sauce

1 tablespoon sesame oil

1/2 teaspoon dry Cameroon pepper

Meat seasoning:

Pinch thyme

Pinch dry meat spice

Pinch Rosemary

1 teaspoon dark soy sauce

1 Maggi cube

1 bulb garlic

Bit of fresh ginger

1 scotch bonnet ( atarodo )

Pinch dry mixed herbs

1 teaspoon lemon juice

Preparation:

Cut the boneless chicken into strips, blend together fresh atarodo, ginger and garlic, add it to the chicken along with the other spices and seasonings.

Set aside and allow to marinade for 30 minutes while you wash and cut the bell peppers.

Cut head and bottoms off the bell peppers ( don’t worry about waste, join me next week and I’ll show you what I did with them 🙂 )

Seed and cut peppers into thin long strips, set aside.

Stack seaweed sheets together and slice as thin as you can manage, set aside.

Cooking:

In a non-stick pan, heat oil, stir fry chicken 15 minutes or until cooked.

In same pan along with the chicken add the bell peppers, stirfry for 5 minutes, add bean sprouts and oyster sauce stirfry for 3 minutes.

Add shrimps and Cameroon pepper, stir fry for 3 minutes.

Add the green pepper, seaweed, spring onions and sesame oil, stir together properly, check for salt if you like, turn off heat.

Serve immediately with cooked Jasmine rice or try out a healthy Shawarma option by making the stirtfry your Shawarma filling.

For healthy Shawarma version.

Stack two fresh pita bread together and spoon stirfry towards the edge

Roll it up and fry in a dry non-stick pan over low heat till both sides are crisp golden brown

Enjoy!

Azu 🙂 signing out to go shopping for Fridays healthy drink 😉 .