Ingredients
Filling
-
Olive oil 100 ml
-
K-ROO kangaroo fillet, finely sliced 1.5 kg
-
Garlic puree 20 g
-
Fresh Crushed Ginger 10 g
-
Chilli Paste 5 g
-
Mushrooms, chopped 800 g
-
Spring onions, sliced 200 g
-
Coriander, roughly chopped 200 g
-
Thai basil, roughly chopped 100 g
To Serve
-
Baby cos lettuce cups 200 g
Preparation
-
Filling
- Splash one tablespoon of olive oil in to a hot wok, add kangaroo and fry until browned.
- Add garlic puree, ginger puree,chilli puree and mushrooms, stir fry for 1 minute.
- Stir through KNORR Japanese Teriyaki Sauce GF.
- Turn heat off and sprinkle through remaining ingredients.
-
To Serve
- Serve in fresh, crisp iceberg lettuce cups and garnish.
