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Chinese pickled red cabbage and Turkey Stir Fry

Duncan Tinkler
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Chinese
Servings 6


  • Wok or Frying Pan
  • Mixing Bowl
  • Spatula
  • Chopping Board
  • Knife


  • 400 g Leftover Turkey You can bulk this out with Chicken, Pork or Tofu if required.
  • 2 Cloves Garlic Finely Chopped
  • Root Ginger Thumb Sized, Grated.
  • 1 Large Red Onion Diced
  • 3 tsp Chinese 5 spice
  • 2 tbsp Soy Sauce
  • 1 tbsp Honey
  • 1 Cup Pickled Red Cabbage or how ever much you have
  • Any other leftover veg
  • Any fresh veg you have lying around, like carrot, broccoli stalk, frozen peas, pak choi
  • 1 tsp sesame seeds (optional)
  • Chopped Red Chilies As many as you can handle
  • 1 Sprig Seaweed (Optional)
  • Salt and Pepper to season
  • Ground nut oil for frying
  • Cooked Noodles of your choice


  • Mix together the Garlic, Ginger, Chilies, 5 Spice, Soy sauce and Honey and marinade the leftover Turkey and veg, including the pickled red cabbage, for about 15 minutes.
  • Using the oil, gently fry the onion in a wok or frying pan until soft
  • Chuck in the marinated Turkey and veg and stir up for five minutes
  • Add the fresh veg and cook for a further five minutes
  • Add the Noodles and serve.
Keyword Leftovers, Red Cabbage, Stir fry, Turkey