Photo of Asian aubergine, turkey & pak choi stir-fry by WW

Asian aubergine, turkey & pak choi stir-fry

Points® value
Total Time
25 min
10 min
15 min
Tangy flavours of soy, garlic and chilli infuse this easy, energy-boosting midweek supper


Sunflower Oil

2 teaspoon(s)

Turkey steak, raw

450 g, cut into strips


1 medium, trimmed, quartered lengthways and thinly sliced

Celery, Raw

2 stick(s), sliced

Chilli, green or red

1 individual, halved, seeded and thinly sliced


2 clove(s), crushed

Pak Choi

200 g, trimmed and roughly chopped

Soy Sauce

1½ tablespoon(s)

Brown rice, microwaveable

1 pouch(es)


  1. Heat half the oil in a wok over a high heat. Sear the turkey in 2 batches for 2–3 minutes each or until browned. Transfer to a plate and cover to keep warm.
  2. Add the remaining oil to the wok and stir-fry the aubergine over a high heat for 2 minutes or until golden. Mix in the celery, chilli and garlic and fry for 1 minute or until fragrant. Add the pak choi and stir-fry for 1–2 minutes or until tender.
  3. Return the turkey to the wok with the soy sauce. Stir-fry for 1 minute or until heated through. Cook the rice according to the pack instructions. Divide between 4 plates and top with the stir-fry.


The thinner the meat, the quicker it will cook, so cut your turkey into narrow strips for maximum speed