quick and
simple
500g K-ROO kangaroo mince
1 tbs olive oil
2 garlic cloved, crushed
2 tbs ginger, grated
1 small red chilli, finely chopped (optional)
1/2 cup mushrooms, diced
2 tbs oyster sauce
1 tbs soy sauce
3 spring onions, sliced
1 cup coriander, roughly chopped
½ cup thai basil, roughly chopped
Lettuce cups and lime to serve.
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 2/3 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.