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  1. Filling

    • Splash one tablespoon of olive oil in to a hot wok, add kangaroo and fry until browned.
    • Add KNORR Professional Garlic Puree, KNORR Professional Ginger Puree, KNORR Professional Mixed Chilli Puree and mushrooms, stir fry for 1 minute.
    • Stir through KNORR Japanese Teriyaki Sauce GF.
    • Turn heat off and sprinkle through remaining ingredients.

  2. To Serve

    • Serve in fresh, crisp iceberg lettuce cups and garnish.

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