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Kangaroo Stir-fry

Kangaroo meat cooked to tender perfection with Continental Beef stock and stir fried into a medley of healthy Asian style vegetables. Served on a bed of steamed white rice and finished with a red Chilli garnish its both nutritious and delicious .
  • Cook

    mins
  • Difficulty

  • Preparation time

    mins
  • serves

    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 Superb Stock Beef Stock Pot (may need to be salt reduced version)
  • 2 tablespoons oyster sauce
  • 1 cup coriander leaves
  • 3 cups cooked rice, to serve

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

352kcal

Energy (kJ)

1474kJ

Protein (g)

11.4g

Carbohydrate incl. fibre (g)

64.4g

Carbohydrate excl. fibre (g)

59.9g

Sugar (g)

4.7g

Fibre (g)

4.5g

Fat (g)

6.2g

Saturated fat (g)

0.8g

Unsaturated fat (g)

4.7g

Monounsaturated fat (g)

1.2g

Polyunsaturated fat (g)

3.4g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

964mg

Salt (g)

2.41g

Vitamin A (IU)

5551IU

Vitamin C (mg)

39.0mg

Calcium (mg)

116mg

Iron (mg)

2.41mg

Total

1408kcal

5895kJ

45.4g

257.5g

239.5g

19.0g

18.1g

24.7g

3.3g

18.8g

4.7g

13.4g

0.1g

0mg

3857mg

9.64g

22206IU

155.8mg

466mg

9.64mg


  • 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.