Photo of Turkey & cucumber stir-fry by WW

Turkey & cucumber stir-fry

Points® value
Total Time
25 min
15 min
10 min
Think cucumbers can only be eaten cold? Think again. Added to a stir fry, they take on all its aromatic flavours


Vegetable Oil

2 teaspoon(s)


1 individual, medium, roughly chopped

Red onion

1 small, thinly sliced

Turkey Breast Mince, raw

450 g

Root Ginger

10 g, grated


2 clove(s), grated

Rice Wine Vinegar

5 tablespoon(s)

Soy Sauce

3 tablespoon(s)

Granulated sugar

2 teaspoon(s)

White basmati rice, dry

240 g

Coriander, fresh

1 tablespoon(s), to serve


1 medium, wedges to serve


  1. Heat half the oil in a large nonstick frying pan over a medium-high heat and cook the cucumber and onion for 3 minutes until softened and the cucumber is starting to turn golden. Transfer to a large plate and set aside.
  2. Pour the remaining oil in the pan, then add the turkey mince. Breaking up the lumps, cook over a high heat for 5 minutes, or until the turkey is starting to turn golden brown and the pan is going dry – turkey mince releases a lot of liquid. Mix in the ginger and garlic and fry for another minute. Put the cucumber and onion back in the pan and stir through.
  3. Meanwhile, in a small bowl, combine the rice wine vinegar, soy sauce and sugar with 2 tbsp water. Remove the pan from the heat. Pour in the vinegar mixture, stirring to coat. Place the pan on a low heat and let it bubble for a few minutes, until reduced slightly.
  4. Meanwhile, cook the rice according to pack instructions. Serve the stir-fry with the rice, the coriander to garnish and the lime wedges to squeeze over.


If you prefer, cook 240g brown basmati rice instead of white