Kangaroo Stir-Fry with Vegetables
Kangaroo Recipe
1Setup & Prepare
About This Recipe
Quick-cooked kangaroo strips with crisp vegetables in savory sauce—a healthy, 15-minute weeknight dinner.
Cultural Context
(120 words) Stir-frying is one of the fastest, healthiest cooking methods, and kangaroo's lean profile makes it ideal for this technique. Chinese-Australian restaurants and home cooks have embraced kangaroo for stir-fries, recognizing that it cooks quickly over high heat without drying out if handled correctly. The key is slicing thinly and cooking in batches to maintain intense heat. Stir-fries represent everyday Australian multiculturalism—Asian technique applied to Australian ingredients with delicious results. This dish delivers maximum flavor with minimal fat, fitting modern preferences for quick, healthy meals. The high heat creates caramelization while the sauce adds moisture and umami. This recipe demonstrates kangaroo's versatility in casual, weeknight cooking that's both nutritious and satisfying.
2Ingredients
Shopping List
3Cooking Instructions
- Combine sliced kangaroo with marinade ingredients (soy sauce, cornstarch, sesame oil, sugar) in bowl. Mix well and let marinate for 15-30 minutes at room temperature.
- Whisk together all sauce ingredients in small bowl until cornstarch dissolves. Set aside.
- Heat wok or large skillet over highest possible heat until smoking. Add 1½ tablespoons oil and swirl to coat.
- Add half the marinated kangaroo in single layer. Let it sear for 45 seconds undisturbed, then stir-fry for 1 minute until just cooked but still pink. Remove to plate. Repeat with remaining oil and kangaroo.
- Add remaining ½ tablespoon oil to wok. Add garlic and ginger and stir-fry for 15 seconds until fragrant.
- Add bell peppers and broccoli. Stir-fry for 2 minutes. Add snap peas and scallions and stir-fry for 1 more minute. Vegetables should be crisp-tender.
- Return kangaroo to wok. Give sauce a quick stir (cornstarch settles) and pour over everything. Toss for 30 seconds until sauce thickens and everything is glossy and coated.
- Transfer to serving platter, sprinkle with sesame seeds, and serve immediately over steamed rice.
4Chef's Notes & Pairings
Chef's Notes
- Freeze kangaroo for 30 minutes before slicing for easier, thinner cuts.
- Cook kangaroo in batches—crowding the wok causes steaming instead of searing.
- Have all ingredients prepped before you start cooking—stir-frying moves very quickly.
- The cornstarch in the marinade creates "velveting" that keeps kangaroo tender.
- Kangaroo should be barely cooked through—overcooked meat becomes tough.
Wine Pairing
Pinot Grigio or Australian Verdelho – A crisp, light white wine refreshes the palate without competing with the savory sauce.
Nutrition Facts
(per serving) Calories: 340 | Protein: 42g | Fat: 14g | Carbohydrates: 16g | Sodium: 1120mg
