Roo San Choi Bao

Cook Time 10 minutes

Servings 4

Ingredients

1 tbsp peanut oil

250g kangaroo fillets, sliced 

1 knob of ginger, julienned 

1 clove garlic, chopped

¼ bunch coriander, stalks and roots finely chopped and leaves picked

3 dried shiitake mushrooms, soaked in warm water

1 carrot, julienned

1 large handful bean sprouts 

½ iceberg lettuce, leaves separated and borders trimmed 

3 spring onions, finely chopped

2 tbsp toasted unsalted peanuts, to serve 

Sauce

2 tbsp Shaoxing wine 

2 tbsp light soy sauce

2 tbsp oyster sauce

½ tsp sesame oil

1 tsp caster sugar 

Method

In a bowl combine the all the sauce ingredients. Drain shiitake and squeeze out excess water. Thinly slice.

Heat a wok over high heat. Add oil and stir-fry kangaroo pieces to seal very quickly. Remove.

Now fry the ginger, garlic and coriander stalks and roots with a little extra oil then add the carrots. Cook for 30 seconds before returning the meat and then add the sauce. Toss to coat everything in the sauce and then add the bean sprouts.

To serve, arrange the lettuce cups on a platter and then fill each with the kangaroo mixture. Top with spring onions, peanuts and coriander leaves.