|
|
|||||||
http://www.kangarooindustry.com/kangaroo-san-choy-bow.aspx San choy bow with ginger, mushrooms & toasted cashews Serves 4 Ingredients: 1 kg lean kangaroo mince 1 tbsp. olive oil 2 garlic cloves, crushed 2 tbsp. ginger, grated ½ red onion, diced ¼ red cabbage, chiffonade 100g vermicelli noodles, soaked and chopped ½ cup mushrooms, diced 2 tbsp. oyster sauce 1 tbsp. soy sauce 1 tbsp. sweet chilli sauce 3 spring onions, sliced 1 cup coriander, roughly chopped ½ cup Thai basil, roughly chopped Toasted cashews, roughly chopped 1 small red chilli, julienned Baby cos leaves and lime to serve. Method: 1. Splash one tablespoon of olive oil in to a hot wok, add garlic, ginger, red onion and cabbage. 2. Stir-fry for 2 minutes. Add kangaroo mince and fry until browned. 3. Add mushrooms, stir fry for 1 minute. 4. Stir through sauces. 5. Turn heat off and sprinkle through the spring onions, coriander, Thai basil and vermicelli noodles. To serve: Serve in fresh, crisp baby cos lettuce cups and garnish with toasted cashews, red chilli and a squeeze of fresh lime. |