Kangaroo Stir-fry


  • 400gr kangaroo stir-fry
  • 1 small cauliflower (flowerets)
  • 2 cloves garlic (finely chopped)
  • 1 can baby corn pieces
  • 1 tbsp. ginger (finely chopped)
  • 1 onion (roughly chopped)
  • 1 tbsp. chilli (optional)
  • 1 red capsicum (sliced)
  • 3 tbsp. coriander (chopped)
  • Soy sauce
  • 1 packet Hokkien noodles
  • Crunchy peanut butter
  • 1 carrot (sliced)
  • Honey
  • 1 small head broccoli (flowerets)
  • Sesame oil


  1. Marinate kangaroo in garlic, chilli and coriander with 1 tbsp. soy sauce and 1 tbsp. sesame oil from 1 hour to overnight (depending on your time).
  2. In a hot wok or pan add a little oil and sauté onions then add vegetables for 3-4 minutes.
  3. Remove and stand.
  4. In the wok add kangaroo and toss browning meat for 3-4 minutes, add Hokkien noodles toss through with vegetables.
  5. Make a sauce of 4 tbsp. soy sauce, 1 tbsp. honey and 2 tbsp. peanut butter and a little hot water.
  6. Pour over stir-fry mix.
  7. Toss through and serve.

Garnish with chopped long pieces of spring onion.


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