1 down, 1 prepped, 1 to go - exam season hits london hall rm 510

make a great stirfry today using shedded red cabbage that i had sitting in my fridge. super simple and didn't need much time, but enough for one to walk away knowing that they've had a break in the kitchen.

basically, in a med. hot pan, started by searing a chicken breast in one piece while i sliced up some left over onion. flipped the breast and put it to one side of the pan while adding a little more oil and throwing in the onion. once they looked golden brown, i added pre-chopped garlic and ginger. stirred that around for a while then took out the chicken breast and put it aside. to the pan i added the shredded cabbage, some water, ~1/2C soya sauce and a good few squirts of vietnamese hot sauce (for pho). stirred that around and covered it until they seemed a little soft. then i added the chicken breast that was still not completely done and let it steam essentially on top of the cabbage. after a few minutes, i took it off the heat and turned to the carb portion of the meal.

in another pot, i boiled a little water and added short quick cooking pasta (done in 3 minutes). poured out the water, added some cabbage, pan sauce and the chicken breast to the pasta pot. "shredded" the chicken breast (that was completely cooked and juicey) stir and ready to eat.

best part, the texture of the cabbage! i loved the softness, but the distictive pops in your mouth as you munched on the thicker portions of cabbage leaf.