Kangaroo Stir-fry

400gr kangaroo stir-fry

 1 small cauliflower (flowerets)

2 cloves garlic (finely chopped)

1 can baby corn pieces

1 tbsp. ginger (finely chopped)

1 onion (roughly chopped)

1 tbsp. chilli (optional)

1 red capsicum (sliced)

3 tbsp. coriander (chopped)

Soy sauce

1 packet Hokkien noodles

Crunchy peanut butter

1 carrot (sliced)

Honey

1 small head broccoli (flowerets)

Sesame oil

• Marinate kangaroo in garlic, chilli and coriander with 1 tbsp. soy sauce and 1 tbsp. sesame oil from 1 hour to overnight (depending on your time).

• In a hot wok or pan add a little oil and sauté onions then add vegetables for 3-4 minutes.

• Remove and stand.

• In the wok add kangaroo and toss browning meat for 3-4 minutes, add Hokkien noodles toss through with vegetables.

• Make a sauce of 4 tbsp. soy sauce, 1 tbsp. honey and 2 tbsp. peanut butter and a little hot water.

• Pour over stir-fry mix.

• Toss through and serve.

• Garnish with chopped long pieces of spring onion.

• Enjoy.