Turkey & cucumber stir-fry
1 individual, medium, roughly chopped
1 small, thinly sliced
Turkey Breast Mince, raw
10 g, grated
2 clove(s), grated
Rice Wine Vinegar
White basmati rice, dry
1 tablespoons, to serve
1 medium, wedges to serve
- 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.
- 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.
- 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.
- 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.