Kangaroo San Choy Bow

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.

K-ROO kangaroo fillet, finely sliced 1.5 kg
Olive oil 100 ml
KNORR Professional Garlic Puree 750g 20 g

KNORR Professional Garlic Puree 750g

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Mushrooms, chopped 800 g
KNORR Japanese Teriyaki Sauce GF 2.1 kg 250 g

KNORR Japanese Teriyaki Sauce GF 2.1 kg

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Spring onions, sliced 200 g
Coriander, roughly chopped 200 g
Thai basil, roughly chopped 100 g
Chilli Paste 5 g
Fresh Crushed Ginger 10 g

Filling
- Splash one tablespoon of olive oil in to a hot wok, add kangaroo and fry until browned.
- Add KNORR Professional Garlic Puree, KNORR Professional Ginger Puree, KNORR Professional Mixed Chilli Puree 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.