International: Australian: Kangaroo Stir-Fry

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

Author: Overseas Game Meat Export Pty Ltd
Date: March 21, 2006

Serves: 4 person(s)

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

Ingredients:

12 oz 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
10 oz baby corn pieces
1 red bell pepper, sliced
1 carrot, sliced
1 small broccoli, cut into small flowerettes
12 oz 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.