Kangaroo Stir-fry 

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A healthy alternative to regular stirfries, this recipe combines the versatility of Hokkien noodles with the flavours of Asia.

Suggestions:

Garnish with chopped long pieces of spring onion and enjoy!

Ingredients:

400 g Kangaroo Stirfry (Outback Gold)

1 cauliflower, small

2 garlic cloves, finely chopped

400 g baby corn pieces

1 Tbsp ginger, finely chopped

1 onion, roughly chopped

1 Tbsp chilli, chopped (optional)

1 capsicum, red, sliced

3 Tbsp coriander, chopped

5 Tbsp reduced-salt soy sauce

400 g Hokkien noodles

2 Tbsp light peanut butter, crunchy

1 carrot, sliced

1 Tbsp honey

1 broccoli, small

1 tsp sesame oil

Directions:

Marinate Kangaroo Stirfry in garlic, ginger, chilli and coriander with 1 Tbsp each of soy sauce and sesame oil for at least one hour. If you have time, marinate overnight for extra flavour.

Add a little oil to a hot wok or pan and saute the onion. Add the vegetables for 3 - 4 minutes. Remove and set aside.

Toss the Kangaroo Stirfry for 3 - 4 minutes before adding the Hokkien noodles and then the vegetables.

Make a sauce combining 4 Tbsp of soy sauce, 1 Tbsp of honey and 2 Tbsp of peanut butter with a little hot water.

Pour sauce mixture over the Stirfry mix.

Toss through and serve.

Variations:

Garnish with chopped long pieces of spring onion and enjoy!

Author:

Overseas Game Meat Export Pty Ltd

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