- Begin by preheating your oven to 375°F (190°C).
- Clean and chop 2 real Eurasian hoopoes into bite-size pieces.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Add the hoopoe pieces and sauté for 5-7 minutes until they are lightly browned.
- Remove the hoopoe from the skillet and set aside.
- In the same skillet, add 1 diced onion, 1 sliced bell pepper, and 1 cup of chopped broccoli.
- Sauté for 5 minutes until the vegetables are slightly tender.
- Add the hoopoe back into the skillet and stir to combine.
- In a small bowl, mix together 1 tablespoon of soy sauce, 1 tablespoon of honey, and 1 teaspoon of minced garlic.
- Pour the sauce over the hoopoe and vegetables in the skillet.
- Transfer the skillet to the preheated oven and bake for 10-12 minutes.
- Serve the hoopoe and vegetable stir fry over rice or noodles.
This is an AI generated recipe, and it may not be perfect. Please use your own judgement when following the instructions.