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Kangaroo San Chow Bow

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Ingredients              serves 4

kangarooKangaroo and bush tomato san chow bow. mince 600g, half a red and half a yellow capsicum, seeds removed and diced for cooking leaving some thinly sliced for garnish, 2 spring onions thinly sliced, 1 stick of celery diced, 12 g fresh ginger grated, 1 tbsp of oyster sauce, 1 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp ground bush tomato, 20 g red onion diced, 25g brown onion diced, 30g snow peas finely sliced, 1 large clove of garlic finely chopped, 12 x lettuce cups, half a red chilli diced, half a bunch of coriander, chopped. 8 – 10 large mint leaves sliced. 8 – 10 Vietnamese mint leaves, chopped. 1tbsp Brookfarm lime and chilli macadamia nut oil for frying. sesame oil for frying. 1 lime quartered.



heat a large pan, add Brookfarm oil and sesame oil. on a moderate heat add the brown onion, celery, diced red and yellow capsicum and ginger. cook until onion is soft.

add the roo mince and brown the meat.

add the bush tomato, soy sauce, oyster sauce, fish sauce. remove from the heat.

add the red onion, remaining sliced capsicum and snow peas and mix through.

add the coriander, mint, spring onions and Vietnamese mint.

place the mixture in the lettuce cups and serve with sliced chilli and lime wedges.