Behind the Recipes
Kangaroo Stir-Fry by Fossil Farms
Makes 4 servings
INGREDIENTS:
1 lb. kangaroo topside cut, frozen until firm but not solid, sliced thinly against the grain
3 tablespoons peanut oil or light olive oil
1 clove garlic, crushed
2 teaspoons grated ginger
1 cup thickly sliced green onions
1 cup sliced celery
1 small red pepper cut into strips
9 oz. broccoli florets, blanched (boiled in 1/2 inch water for 3-4 minutes, then plunged into ice water or rinsed with cold water)
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon sherry
1/2 cup water
PREPARATION:
1. Heat 2 tablespoons of the oil in a wok or frying pan, add half of the meat and stir-fry until brown. Transfer to a plate and cook remaining meat, and remove.
2. Heat remaining 1 tablespoon in wok, add garlic, ginger, green onion, celery, pepper and broccoli and stir-fry for 2-3 minutes.
3. In a small container, blend cornstarch with soy sauce, sherry and water; add mixture to wok with meat.
4. Stir-fry until mixture thickens and serve immediately.
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