A delicious and warming stir-fry from Dr Eva Orsmond.


  • 1 tsp olive oil
  • 150 g turkey breast
  • 100 g frozen king prawns cooked and peeled
  • 100 g carrot (cut in strips)
  • 150 g white cabbage
  • 50 g onion (approx.½ small onion)
  • 100 g mushrooms cut thinly
  • 1 star anise
  • 1 cinnamon stick
  • ¼ tsp of medium curry powder
  • 1 tblsp soy sauce
  • ¼ cube of vegetable stock melted in hot water from kettle
  • fresh coriander


  • Peel carrots and onion. Cut carrots in strips, and onion, cabbage and mushrooms into slices.
  • Cut turkey into small pieces with sharp kitchen scissors or knife.
  • Add 5ml of oil to the wok. When oil is hot add vegetables (carrots and cabbage first) stirring frequently.
  • After a few minutes add onion and mushrooms.
  • Add spices (curry powder, soy sauce, cinnamon stick and star anise) and then add turkey.
  • Pour vegetable stock in when the ingredients start sticking to the wok.
  • Put the lid on and leave the vegetables and the turkey to simmer for few minutes until vegetables are "al dente".
  • For the last few minutes add the cooked prawns (A frozen variety is easiest to use).
  • Serve with fresh coriander sprinkled over the top.

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