Turkey with Bok Choy and Brown Rice

Cut the turkey fillet into equal cubes of about two centimeters. Rinse the bok choy thoroughly under cold running water and slice the vegetable into strips, keeping the firm white parts and tender green leaves separate. Peel the ginger and grate or cut it very finely.

Bring a pan of water to a boil and add the brown rice. Cook the rice according to the time on the package. At the same time, heat a wok or large frying pan on the stove. Quickly sear the turkey fillet cubes together with the grated ginger on all sides until the meat is cooked through.

Add the white parts of the bok choy to the turkey and stir-fry vigorously. After a couple of minutes, add the green leaves of the bok choy to the pan. Keep stirring everything until the leaves just begin to wilt but the vegetable is still crispy.

Drain the brown rice in a colander and let it steam briefly. Distribute the warm rice on a plate and spoon the stir-fry mixture of turkey, ginger, and bok choy directly on top.