KANGAROO STIR-FRY

Kangaroo Stir-Fry image

Provided by Outta Here

Time 1h

Yield 2 serving(s)

Number Of Ingredients 17

1 lb kangaroo fillet, sliced in strips
3 tablespoons light soy sauce
1 tablespoon cornstarch
1 tablespoon oil, divided (may need more)
1 garlic clove, peeled and minced
1 onion, peeled and sliced
1/2 cup unsalted cashews
2 cups broccoli florets
1 large carrot, peeled and sliced thinly on the diagonal
10 small button mushrooms, halved
1 bok choy, cleaned (separate stalks away from leaves, reserving all)
1 tablespoon light soy sauce
1 teaspoon fish sauce
1/2 teaspoon honey
2 1/2 tablespoons oyster sauce
1 teaspoon chicken bouillon powder or 1 teaspoon beef bouillon powder, mixed with 2 oz water
1/2 teaspoon cracked black pepper

Steps:

Place kangaroo strips into a large bowl or platter.
In a small bowl combine 3 tablespoons soy sauce and cornstarch into a paste. Work this mixture into the kangaroo strips and marinate 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.
Add the rest of the garlic and onions to the wok and fry for 1 minute.
Stir in the cashews; add the broccoli and carrots, stir fry for 2 minutes. Add mushrooms, bok choy stalks, 1 tablespoon soy sauce, fish sauce, honey and the chicken bouillon mixture and stir. Fry another 2 minutes.
Return kangaroo strips to pan along with bok choy leaves and oyster sauce and heat through. Sprinkle with pepper and serve with steamed rice.

Nutrition Facts : Calories 430.4, Fat 23.9, SaturatedFat 3.9, Cholesterol 0.1, Sodium 3426.6, Carbohydrate 43.4, Fiber 8.3, Sugar 13.9, Protein 20.9