Asian Style Turkey Stir Fry

There isn’t much to say about this recipe other than it is quick, easy, low fat and great if you want to throw something together after the gym or after work. To make it low carb leave out the rice but I am a huge rice fan so….

I am a big believer that if you don’t have every ingredient in a recipe just improvise with what is in the cupboard or fridge. So if you don’t have all the ingredients don’t worry – go with what you have!

Serves 2/3


  • 1/3 Cup of Basmati Rice
  • 1/4 Teaspoon Cumin Seeds
  • 2/3 Cup Cold Water
  • 250g Lean Turkey Mince
  • 1 Teaspoon Coconut Oil
  • 1 small shallot thinly sliced
  • 1 Cup Shredded Cabbage
  • 1/3 Cup Frozen Peas
  • 1/2 Inch Piece of Ginger, grated
  • 1 Garlic Clove, crushed
  • Handful of fresh coriander and mint
  • 1 teaspoon of lemongrass paste
  • 1 Teaspoon Cumin Powder
  • 1 Teaspoon Sesame Oil
  • 2/3 Tablespoons Tamarind Sauce or Soy Sauce


Combine the rice, cumin seeds and water in a pan and bring to the boil

Then turn the heat on low, put the lid on and cook until all the liquid has absorbed and the rice is cooked

Heat the coconut oil and add the onions and sauté until soft

Add the turkey mince, breaking it up as you go until it is browned

Add all the other ingredients except the sesame oil and soy sauce and turn the heat down to medium and keep stirring until the cabbage has cooked

Add in the soy sauce and sesame oil and give everything a good stir – taste for seasoning and add salt if needed although the soy sauce should add enough salt

And thats it! Serve with the rice and enjoy…

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