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.
Preparation Time: 20 mins
Cooking Time: 15 mins
Extra Time: 1 hr
(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.