Kangaroo San Choy Bow

Name: Kangaroo San Choy Bow
Yield: 10
Ingredients: 100.0ml Olive oil; 1.5kg K-ROO kangaroo fillet, finely sliced; 20.0g Garlic puree; 10.0g Fresh crushed ginger; 5.0g Chilli paste; 800.0g Mushrooms, chopped; 250.0g KNORR Japanese Teriyaki Sauce Gluten Free 2.1kg; 200.0g Spring onions, sliced; 200.0g Coriander, roughly chopped; 100.0g Thai basil, roughly chopped; 200.0g Baby cos lettuce cups

Roo is bouncing borders with this take on a classic Chinese San Choy Bow. Give them something different that they a still comfortable with. Having a classic done just a little different is a great way to get your clientele to try something new.

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Filling

Olive oil 100.0 ml
K-ROO kangaroo fillet, finely sliced 1.5 kg
Garlic puree 20.0 g
Fresh crushed ginger 10.0 g
Chilli paste 5.0 g
Mushrooms, chopped 800.0 g
KNORR Japanese Teriyaki Sauce Gluten Free 2.1kg 250.0 g
KNORR Japanese Teriyaki Sauce Gluten Free 2.1kg
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Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Moco Food Services

Amazon AU

Unilever Food Solutions

Free Sample
Spring onions, sliced 200.0 g
Coriander, roughly chopped 200.0 g
Thai basil, roughly chopped 100.0 g

To Serve

Baby cos lettuce cups 200.0 g

Main Meals

Australian

Casual Dining

Game

Snacks & Sides

Other Asian

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Preparation

Filling
- Splash one tablespoon of olive oil into a hot wok, add kangaroo and fry until browned.
- Add garlic puree, crushed ginger, chilli paste and mushrooms, stir fry for 1 minute.
- Stir through KNORR Japanese Teriyaki Sauce GF.
- Turn heat off and sprinkle through remaining ingredients.
To Serve
- Serve in fresh, crisp iceberg lettuce cups and garnish.