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)


    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


    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.


    * 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.

Nutritional Information
(Per Serving)

Calories:500 cals
Kilojoules:209 kJ
Fat:10.0 g
Carbohydrates:73.5 g
Protein:38.0 g
Cholesterol:20.0 mg
Sodium:947 mg
Saturated Fat:1.7 g
Fiber:11.0 g
Calcium:123.0 mg
Total Sugars:16.5 g

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