Kangaroo Stir-Fry 

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Serves: 4 person(s)

Preparation Time: 20 mins
Cooking Time: 15 mins
Extra Time: 1 hr (or overnight, for marinating)

A healthy alternative to regular stir fries, this Aussie adventure recipe combines the versatility of Hokkien noodles with the flavors of Asia.

Ingredients:

342.86 g Kangaroo Stir-Fry (Outback Gold) *

2 cloves garlic, finely chopped

1 Tbsp finely chopped ginger

1 Tbsp chopped chili (optional)

3 Tbsp chopped coriander

5 Tbsp reduced-sodium soy sauce, divided

1 Tbsp sesame oil

1 onion, roughly chopped

1 small cauliflower, cut into small flowerettes

285.71 g baby corn pieces

1 red bell pepper, sliced

1 carrot, sliced

1 small broccoli, cut into small flowerettes

342.86 g Hokkien noodles

1 Tbsp honey

2 Tbsp crunchy peanut butter

Directions:

STIR FRY: Combine Kangaroo Stir-Fry, garlic, ginger, chili, and coriander with 1 tablespoon soy sauce and 1 tablespoon sesame oil. Marinate for at least one hour (if you have time, marinate overnight for extra flavor).

Add a little oil to a hot wok or pan and sauté the onion. Add cauliflower, corn, bell pepper, carrot, and broccoli; cook for 3 to 4 minutes. Remove and set aside.

Toss the Kangaroo Stir-Fry for 3 to 4 minutes before adding the Hokkien noodles and then the cooked vegetables.

SAUCE: Combine 4 tablespoons soy sauce, 1 tablespoon honey, 2 tablespoons peanut butter, and a little hot water. Pour sauce mixture over the Stir-Fry mix. Toss through and serve.

Variations:

* Exotic meats such as buffalo or venison can substitute for kangaroo.

Can garnish with chopped long pieces of spring onion.

Serving suggestions are not included in the nutritional analysis.

Author:

Overseas Game Meat Export Pty Ltd