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
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.