A lean Australian take on the easy Chinese classic.

Serves
4

Preparation

10min

Cooking

5min

Skill level

Easy
By
Average: 5 (3 votes)

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

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.

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.