San choy bow with ginger, mushrooms & toasted cashews

Serves 4


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.

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.

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