Ingredients
Filling
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K-ROO kangaroo fillet, finely sliced 1.5 kg
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Olive oil 100 ml
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Mushrooms, chopped 800 g
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Spring onions, sliced 200 g
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Coriander, roughly chopped 200 g
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Thai basil, roughly chopped 100 g
To Serve
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Baby cos lettuce cups 200 g
Preparation
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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.
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To Serve
- Serve in fresh, crisp iceberg lettuce cups and garnish.