John Myers
Pumpkin – Wok – Vegetables
The perfect pumpkin – wok – vegetables recipe with a picture and simple step-by-step instructions.
- 500 g Chicken fillets
- 1 Butternut squash
- 2 Red Peppers
- 3 Carrots
- 1 Red Chilli pepper
- 1 untreated Lemon
- 2 Garlic cloves
- 2 tbsp Oil
- 2 Onions
- Salt pepper
- 100 ml Vegetable broth
- 100 ml Soy sauce
- 1 bunch Parsely
- Halve the pumpkin, peel, core and cut into pieces.
- Peel the paprika and carrots and cut into pieces.
- Peel and dice the onions and garlic.
- Halve the chili peppers, remove the seeds and cut into rings.
- Wash the meat, pat dry and cut into strips.
- Wash the lemon, rub the peel, cut in half and squeeze out the juice.
- Heat the oil in a wok and fry the meat while turning.
- Season with salt and pepper and remove.
- Put onions, garlic, pumpkin, paprika, paprika, carrots and chilli in the frying fat and fry while turning.
- Add the meat, season with salt and pepper. Add lemon juice, vegetable stock and soy sticks and sauté about 6 – 8.
- In the meantime, wash and chop the parsley.
- Mix the parsley and lemon zest.
- Wok – arrange vegetables with chicken on plates.
- Sprinkle with lemon parsley.
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