A lean Australian take on the easy Chinese classic.
- 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
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.
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.