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
quick and
simple
K-ROO Stirfry with Sweet Chilli & Bok Choy
With sweet chilli & bok choy
What you'll need
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.