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http://www.kangarooindustry.com/kangaroo-stir-fry-with-mushroom-medley.aspx Kangaroo Stir-fry with mushroom medley Serves 4 Ingredients: 600g Kangaroo Fillet 2 tablespoons Olive Oil 1 tsp Fresh Ginger (grated) 1 clove Garlic (thinly chopped or grated) 1 small Red Chilli 1 Red Onion (sliced) 2 tablespoons Sweet Chilli sauce 1 cup chopped Coriander leaves (half for marinade, half to garnish) 1/2 teaspoon Cracked Black Pepper 400g mixed mushrooms, sliced (button mushrooms, Swiss brown mushrooms, oyster mushrooms, enoki mushrooms & shitake mushrooms) Handful of raw cashew nuts 1/2 Lime 2 tablespoons Oyster Sauce 1 packet Hokkien noodles Shallots, sliced and placed into iced water Method: 1. 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. 2. 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, mushrooms, oyster sauce and fry quickly until heated through. Take off the heat; add pepper and a squeeze of lime. 3. Heat and pour a pot of boiling water over Hokkien noodles until al dente. Around 5 minutes. To serve: Serve stir-fry into bowl. Garnish with fresh sliced shallots & serve with Hokkien noodles on the side. |