Kangaroo San Choy Bow
Roo is bouncing borders with this take on a classic Chinese San Choy Bow. Give them something different that they a still comfortable with. Having a classic done just a little different is a great way to get your clientele to try something new.
Ingredients per serve
Kangaroo San Choy Bow
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+
€0.0
Filling
Olive oil
/ml
100.0 ml
0%
K-ROO kangaroo fillet, finely sliced
/kg
1.5 kg
0%
Garlic puree
/g
20.0 g
0%
Fresh crushed ginger
/g
10.0 g
0%
Chilli paste
/g
5.0 g
0%
Mushrooms, chopped
/g
800.0 g
0%
KNORR Japanese Teriyaki Sauce GF 2.1 kg
/g
250.0 g
0%
Spring onions, sliced
/g
200.0 g
0%
Coriander, roughly chopped
/g
200.0 g
0%
Thai basil, roughly chopped
/g
100.0 g
0%
To Serve
Baby cos lettuce cups
/g
200.0 g
0%
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Filling
-
Olive oil 100.0 ml
-
K-ROO kangaroo fillet, finely sliced 1.5 kg
-
Garlic puree 20.0 g
-
Fresh crushed ginger 10.0 g
-
Chilli paste 5.0 g
-
Mushrooms, chopped 800.0 g
-
Spring onions, sliced 200.0 g
-
Coriander, roughly chopped 200.0 g
-
Thai basil, roughly chopped 100.0 g
To Serve
-
Baby cos lettuce cups 200.0 g
Preparation
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Filling
- Splash one tablespoon of olive oil into a hot wok, add kangaroo and fry until browned.
- Add garlic puree, crushed ginger, chilli paste and mushrooms, stir fry for 1 minute.
- Stir through KNORR Japanese Teriyaki Sauce GF.
- Turn heat off and sprinkle through remaining ingredients.
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To Serve
- Serve in fresh, crisp iceberg lettuce cups and garnish.
