Kangaroo Stir-fry

Kangaroo Stir-fry

  • Dairy free
Change up your usual stir-fry with the addition of kangaroo.
  • 15 Mins

    Cooking Time

  • easy


  • 15 Mins

    Prep Time

  • 4 People


  • 1 tablespoon oil
  • 500 g kangaroo fillet, thinly sliced
  • 1 onion, sliced
  • 2 cloves garlic, chopped
  • 2 cups sliced mushrooms
  • 1 bunch fresh choy sum, chopped
  • 1 stalk lemon grass, finely sliced
  • 1 Continental Stock Pot Sensations Beef Stock Pot
  • 2 tablespoons oyster sauce
  • 1 cup coriander leaves
  • 3 cups cooked rice, to serve

  1. Heat oil in a large wok or frying pan, add half the kangaroo and stir fry until browned. Remove from pan and repeat with remaining meat.

  2. Add onion, garlic, mushrooms, choy sum and lemon grass to the wok and stir fry 3-4 minutes until softened. Return kangaroo to pan with Stock Pot and oyster sauce. Stir fry for a further 2-3 minutes until heated through.

  3. Top with coriander and serve with rice.

  4. Hint: Top with sliced chilli.

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