Ever tried kangaroo stir fry? Really easy. It is an extremely low-fat red meat (consider the diet and lifestyle of a roo and you will see why). Basically you finely chop an assortment of vegetables suitable for stir-frying such as carrots, celery, broccoli (use the finely sliced stems as well as the head), bamboo shoots, baby corn, water chestnuts, shredded cabbage, onion, spring onion, bean sprouts and whatever other vegetables you enjoy. Sauté the vegetables quickly until just tender in hot oil, push them to the side of the wok or pan and cook the diced or finely sliced kangaroo meat until just browned but only lightly cooked. Season with a dash of sesame oil, soy sauce, finely sliced fresh ginger and/or turmeric root and Five Spice powder with salt, or whatever other spices or herbs you fancy, and when it is browned mix the vegetables back into the meat, toss together for a few minutes over a high heat. Serve with boiled or steamed rice or noodles. Quick and simple.
As with any stir fry recipe, this works much better if you cut up all your ingredients before you start and cook them as quickly as you can. Makes everything tender and crisp. If you don’t have access to kangaroo meat you can use finely sliced beef, venison or goat meat - I have made the dish with all of these. The elderly Chinese gentleman who showed me how to make this meal used to keep a roll of frozen lean beef in his freezer, take it out an hour or so before he cooked, and use paperthin slices from the roll that only needed a minute or so in a hot pan to cook, hence the usage of cooking the vegetables first. Let me know how this works for you!
