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Minced Turkey, Leek & Cabbage Stir Fry

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Turkey Stir Fry

You’re gong to love the sauce!

This is a nice one for a quick lunch or dinner. I’ve really piled on the veg and kept the meat to a minimum. There is really no need to do this if you are using lean turkey or chicken mince but I didn’t have much on hand. 🙂

Still, it was just enough to make this meal just the way I like it.

I used quite a lot of aromatics such as garlic, ginger and spring onions. This added a lot of flavour. I also used two fresh chillies which I topped up with a teaspoon of my powdered green chilli. You can make the recipe here or just use your favourite chilli powder.

I wanted to ensure that I got at least two of my five a day vegetables with this recipe and I actually got a lot more. The recipe was filling and low in calories though I really wasn’t counting.

Making turkey stir fry

I decided to do a rough cut for the pepper using my De Buyer mandolin from Nisbets.

Making turkey stir fry

Frying the aromatics.

Making turkey stir fry

Adding the peppers and red onion.

Making turkey stir fry

In go the turkey meatballs.

Making turkey stir fry

Just before adding the sauce, you add the cabbage and leeks.

Making turkey stir fry

All done!

Yield: 4

Minced Turkey, Leek & Cabbage Stir Fry

Minced Turkey, Leek & Cabbage Stir Fry
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes


  • 400g lean turkey or chicken mince - formed into small balls
  • 1 tablespoon rapeseed oil or light olive oil
  • 3 Spring onions - roughly chopped
  • 1 thumb sized piece of ginger - finely chopped
  • 4 cloves garlic - finely chopped
  • 2 green chilli peppers - finely chopped
  • 1 medium sided leek - finely sliced
  • About the same amount of finely sliced cabbage as the leek
  • 1 red bell pepper - finely sliced
  • 1/2 red onion - roughly chopped
  • 250ml (1 cup) cold chicken stock
  • 1 teaspoon cornflour
  • 1 tablespoon Sherry
  • 2 tablespoons soy sauce
  • 1 small bunch coriander - finely chopped
  • Salt and pepper to taste


  1. Start by whisking the stock, soy sauce, sherry and cornflour in a bowl until well combined.
  2. Now heat the oil over high heat in a wok or large pan.
  3. When the oil is bubbling hot, reduce the temperature to medium high and toss in the spring onions, ginger, garlic and chilli peppers.
  4. Fry these for about a minute and then add the bell pepper and red onion.
  5. Stir this all up well and the add the turkey balls.
  6. Carefully move the turkey balls around in the pan so that they don't break.
  7. When the turkey is about half cooked through, add the stock sauce and the leek and cabbage.
  8. Continue to move everything around in the wok until all of the vegetables and meat are well coated with the sauce.
  9. Add the chopped coriander and season with salt and pepper to taste. You should need much salt if any as there is salt in the soy sauce.
  10. Serve with rice and lime wedges. You can squeeze

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I would like to thank my friends at Aldi UK for sponsoring this post. Their sponsorship makes it possible for me to bring many more recipes to you. All of the ingredients were purchased at my local Aldi and they were spot on!

I would also like to thank Nisbets for supplying the De Buyer Mandolin featured in the recipe. I will be using this often in my recipes as it sure make food look better. You can check out their compete range here.

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