quick and
simple

Kangaroo Stirfry with Sweet Chilli & Bok Choy

With sweet chilli & bok choy

Prep 5 min

Time 5 min

Serves 4

What you'll need

450g K-ROO Kangaroo Fillet, sliced in to 1cm thick strips
1 tbs peanut oil
250g of bok choy, washed, cut into quarters
80ml (1/3 cup) sweet chilli sauce
80ml (1/3 cup) light soy sauce
3 spring onions, green top only, thinly sliced
Steamed rice to serve

How to cook it

Splash one tablespoon of peanut oil to a hot wok and stirfry the kangaroo fillet for until nicely browned (approx 1-2 minutes).

Add sweet chilli sauce, soy sauce and bok choy, stir fry for 1-2 minutes.

Finally add spring onion, gently stir through and remove from the heat.

Serve with steamed rice.