Turkey & cucumber stir-fry
9
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Think cucumbers can only be eaten cold? Think again. Added to a stir fry, they take on all its aromatic flavours
Ingredients
Vegetable Oil
2 teaspoon(s)
Cucumber
1 individual, medium, roughly chopped
Red onion
1 small, thinly sliced
Turkey breast mince, raw
450 g
Root Ginger
10 g, grated
Garlic
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
Lime
1 medium, wedges to serve
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.