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Uncle Ben's
Stir-fried cauliflower with parsnips and chicken
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Ingredients
Directions
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Cut small florets of cauliflower from the stalk (the stalk is not used, can be processed into soup).
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Cut the turkey fillet into cubes.
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Season the turkey cubes with curry powder and salt.
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Allow the wok to get hot and pour in the oil.
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Heat the oil until light steam comes from and stir fry the turkey cubes on high heat in 3-4 minutes brown.
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Sprinkle 2 tablespoons of lemon juice and let the moisture evaporate.
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Spoon the pieces of turkey on a plate.
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Finely chop the garlic and peel and cut the onion.
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Remove the seeds from the red pepper and cut into thin strips.
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Now stir fry the onion tarts with the garlic and red pepper for 2 minutes.
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Cut the parsnip into slices of half a centimeter thick.
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Spoon the cauliflower florets and parsnip and stir-fry for another 2 minutes.
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Pour in the stock and soy sauce and heat the dish over a high heat for 4 minutes, let the vegetables al dente and evaporate the moisture.
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Cut the spring onions into rings of 1 cm and chop the parsley roughly.
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Spoon the turkey cubes through the vegetables and warm everything while feeding well.
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Sprinkle the spring onions and parsley over them.
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Tasty with mashed potatoes or rice.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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