Stir-fried cauliflower with parsnips and chicken

Name: stir-fried cauliflower with parsnips and chicken
Total time: 25 min
Yield: 4
Ingredients: 1 medium medium sized flour; 400 gram turkey fillet; 1 tablespoon curry powder; 3 tablespoon neutral oil; 1 lemon; 1 small onion; 2 toes garlic; 5 Red pepper; 300 gram parsnip; 100 ml chicken bouillon; 2 tablespoon soy sauce; 2 bunch onions; 2 tablespoon leaf parsley

Ingredients

Directions

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