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Photo of Turkey and mushroom stir-fry by WW

Turkey and mushroom stir-fry

Total Time
40 min
10 min
30 min
Turkey is one of the leanest meats and cooks beautifully in these traditional Chinese flavours. The different shaped mushrooms make the dish fun for everyone!


Chicken stock

cup(s), (80ml)

Orange rind

2 tsp, finely grated

No added sugar orange juice

¼ cup(s), freshly squeezed (60ml)

Hoisin sauce

60 ml, (1/4 cup)


2 tsp

Sunflower oil

2 tsp, or canola variety

Skinless turkey breast

500 g, thinly sliced

Swiss brown mushrooms

200 g, sliced

Shiitake mushrooms

100 g, sliced

Enoki mushrooms

100 g

Green shallot(s)

5 individual, thinly sliced

Sesame seeds

2 tsp, toasted


  1. Combine stock, rind, juice, hoisin sauce and cornflour in a jug. Season with salt and pepper.
  2. Cook rice in a large saucepan of boiling salted water following packet instructions or until just tender. Drain.
  3. Meanwhile, heat a wok over a high heat. Add 1 teaspoon oil and heat for 20 seconds. Stir-fry turkey, in 3 batches, for 2–3 minutes or until browned. Transfer to a bowl.
  4. Reheat wok over high heat. Add remaining oil and heat for 20 seconds. Stir-fry mushrooms and two-thirds of the shallots for 3–4 minutes or until golden. Return turkey to wok with hoisin mixture. Stir-fry for 1–2 minutes or until heated through.
  5. Top rice with turkey stir-fry. Serve sprinkled with sesame seeds and remaining shallots.


TIP: To toast sesame seeds, toss them in a small non-stick frying pan over high heat until golden.