Kangaroo san choy bow

A lean Australian take on the easy Chinese classic.

Kangaroo san choy bow Credit: K-ROO

• serves

  4

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 500 g lean kangaroo mince
• 1 tbsp olive oil
• 2 garlic cloves, crushed
• 2 tbsp ginger, grated
• 1 small red chilli, finely chopped (optional)
• ½ cup mushrooms, diced
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 3 spring onions, sliced
• 1 cup coriander, roughly chopped
• ½ cup thai basil, roughly chopped
• lettuce cups and lime to serve

Instructions

Splash one tablespoon of olive oil in to a hot wok, add kangaroo mince and fry until browned.

Add garlic, ginger, chilli and mushrooms, stir fry for 1 minute.

Stir through oyster sauce and soy sauce.

Turn heat off and sprinkle through ⅔ of the spring onions, coriander and thai basil.

Serve in fresh, crisp iceberg lettuce cups and garnish with remaining herbs and a squeeze of fresh lime.

Recipe and image from K-ROO.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.