Kangaroo Stir-fry with mushroom medley

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

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.