Kangaroo Stirfry

with Chilli & Coriander

Feeds x 4 people

What you'll need

  • 600g Kangaroo Fillet
  • 1 tsp Fresh Ginger (grated)
  • 2 tablespoons Olive Oil
  • 2 tablespoons Sweet Chilli sauce
  • 1 cup chopped Coriander leaves (half for marinade, half to garnish)
  • 1/2 teaspoon Cracked Black Pepper
  • 2 bunches Bok Choy (cleaned and separated)
  • 200g mushrooms, sliced
  • a handful of raw cashew nuts
  • 1 small Red Chilli
  • 1 Red Onion (sliced)
  • Squeeze of Lime
  • 1 clove Garlic (thinly chopped or grated)
  • 2 tablespoons Oyster Sauce

How to cook it

Slice Kangaroo fillets diagonally in to strips. Make a marinade using half the coriander and the sweet chilli sauce. Put Kangaroo meat in marinade and set aside for 15-30 minutes.

Heat oil in a wok, then add onion, garlic, ginger and chilli and fry for 1 minute. Then add kangaroo strips and fry for 1 minute or until browned. Add, cashews, bok choy, mushrooms, oyster sauce and fry quickly until heated through. Take off heat, add pepper and a squeeze of lime.

Garnish with fresh coriander and stir through – serve with rice.