300g Kangaroo fillet, cut into strips
1 teaspoon chopped fresh ginger
1 teaspoon crushed garlic
2 TBLS sweet chilli sauce
1 TBLS ABC sweet soy
100ml chicken stock
1 TBLS peanut oil
100g cooked dried noodles
1 lge red onion, thinly sliced
1 lge yellow capsicum – thinly sliced
1/2 cup beanshoots
1 sml bunch Bok Choy, chopped
1/3 cup chopped coriander
fresh sprigs of coriander for garnish
salt and pepper
Heat wok, add oil until hot, fry onion, garlic and ginger and stir in the kangaroo.
Add Bok Choy, capsicum, coriander, sweet chilli and soy.
Pour in stock, add beanshoots and noodles.
Season and serve with sprigs of coriander for garnish.
Danekas Restaurant, Sydney