Photo of Turkey & cucumber stir-fry by WW

Turkey & cucumber stir-fry

SmartPoints® value per serving
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 teaspoons


1 individual, medium, roughly chopped

Red onion(s)

1 small, thinly sliced

Turkey Breast Mince, raw

450 g

Root Ginger

10 g, grated


2 clove(s), grated

Rice Wine Vinegar

5 tablespoons

Soy Sauce

3 tablespoons

Granulated sugar

2 teaspoons

White basmati rice, dry

240 g

Coriander, fresh

1 tablespoons, 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. The SmartPoints will be Green (9), Blue (8), Purple (2).