Sesame Kangaroo with Asian Greens

2

Tsp

Minced garlic

2

Tsp

Minced ginger

3

Tbs

Soy sauce

3

Tbs

Oyster sauce

4

Tbs

Plum sauce

500

G

Lean kangaroo topside cut into thin strips

900

G

Hokkien noodles

Spray or olive oil

2

Each

Sweet potato julienne

2

Each

Bok choy

1

Each

Green capsicum, sliced

1

Bch

English spinach, trimmed

3

Tbs

Toasted sesame seeds

60

G

Snow pea sprouts

1.

Combine the garlic, ginger, soy sauce, oyster sauce and plum sauce in a glass or ceramic dish

2.

Add the kangaroo and toss to coat. Cover and marinate for 15 minutes

3.

Drain the meat and reserve the marinade

4.

Put the hokkien noodles into a large heatproof bowl and cover with boiling water

5.

Leave to stand for 2 minutes, pushing gently with a wooden spoon to separate the strands

6.

Drain well and set aside

7.

Spray a non stick wok or frying pan with oil and heat

8.

Stir fry the meat in 2 or 3 batches over high heat for 2-3 minutes or until browned. Set aside

9.

Reheat the wok, add the sweet potato and capsicum and stir fry for 3 minutes then add the reserved marinade and bring to the boil

10.

Add the spinach leaves, bok choy and toss until just wilted

11.

Stir in the noodles, kangaroo, sesame seeds and snow pea sprouts and toss to heat through