Rachael's Kangaroo Cashew Stir-fry
Delicious Asian style stirfry with vegetables, kangarro and cashews.
Ingredients
- 500gm kangaroo fillet, sliced in strips
- 1 onion, sliced
- 1 clove garlic, chopped or minced
- 1 large carrot, sliced in thin circles
- 1 medium sized bunch of Broccoli, cut in small florets
- 1 bunch of bok choy, cleaned and separated (also cut stalks away from leaves)
- 10 small button mushrooms, halved
- Hand full unsalted cashew nuts
- 1 heaped table spoon corn flour
- Half tsp honey
- Half tsp cracked black pepper
- 1 tsp fish sauce
- 3 tbsp light soy sauce
- 2.5 tbsp oyster sauce
- 1 tsp chicken stock powder (or beef) mixed with 50ml water
- Tbsp oil
Method
In a small bowl combine soy sauce and corn flour in to a paste. Pour this mixture into the kangaroo
strips and marinated for up to 20 minutes.
Heat half of the oil in a wok or non stick frying pan on high heat. Add a
small amount of the garlic then stir fry the kangaroo strips in two batches
very quickly until the strips are just seared on the outside, remove and set
aside. Heat remaining oil in pan.
Stir fry the rest of the garlic and onions and fry for 1 minute. Stir through
cashews then add the broccoli and carrots, stir fry for 2 minutes. Add
mushrooms, bok choy stalks, fish sauce, soy, honey and lastly the chicken stock mixture and stir.
Return kangaroo strips to pan along with bok choy
leaves and oyster sauce and heat through. Sprinkle with pepper and serve with steamed rice.