Ingredients

• 600g Kangaroo Loin Fillets
• Fresh Ginger (grated)
• 2 tablespoons Olive Oil
• 2 tablespoons Sweet Chilli sauce
• 1 cup chopped Coriander leaves (half for marinade, half to garnish)
• 1/2 teaspoon Cracked Black Pepper
• 2 bunches Bok Choy (cleaned and separated)
• 1 small Red Chilli
• 1 Red Onion (sliced)
• Squeeze of Lime
• 1 clove Garlic (thinly chopped or grated)
• 2 tablespoons Oyster Sauce

Method

Slice Kangaroo fillets diagonally in to strips. Make a marinade using half the coriander and the sweet chilli sauce. Put Kangaroo meat in marinade and set aside for 15-30 minutes.

Heat wok until hot. Add oil, onion, garlic, ginger and chopped red chilli and fry for 1 minute. Then add strips of kangaroo meat, fry for 1 minute or until browned. Lastly, add bok choy, oyster sauce and a squeeze of lime juice, stir fry until heated through. Add black pepper to taste.

Sprinkle with fresh coriander and stir through - serve with rice.

Serves 4