Kangaroo, particularly in minced form, is a regular on our menu.  For many Aussies, the thought of eating our national emblem is a bit daunting, but the reality is that kangaroo is a lean, iron rich, protein source.  I use it wherever possible instead of beef mince and this Kangaroo Chow Mein is an example.  It is also great in spaghetti bolognaise, hamburgers and tacos.

Another big bonus with kangaroo meat is the price – it is generally half the price of top quality lean mince.  So for me, it ticks all the right boxes.

This Kangaroo Chow Mein has great flavours and if you’d prefer, or can’t access kangaroo mince, it can of course be made with beef mince.

Kangaroo Chow Mein

Ingredients

1 tablespoon vegetable oil

1 medium brown onion, chopped

2 garlic cloves, crushed

500g kangaroo mince

1 carrot, peeled, halved, thinly sliced

1 tablespoon plain flour

1 cup beef stock

350g packet fresh chow mein noodles

1 bunch pak choy, trimmed and shredded

½ cup frozen peas

2 tablespoons soy sauce

¼ cup oyster sauce

Method

Heat oil in wok or frying pan over medium-high heat.  Add onion and garlic and cook stirring for a few minutes until onion has softened

Add mince and cook about 8-10 minutes.  Using a spoon or spatula, break it up during cooking to ensure it is cooked through and browned.

Add carrot.  Cook stirring until it starts to soften.  Add flour and stir well through the mince mixture for 1 minute.  Stir in stock and bring to the boil.  Reduce heat to low and simmer for 5 minutes, stirring occasionally, or until sauce thickens slightly.

Meanwhile, prepare the noodles by placing in a heatproof bowl and covering with boiling water.  Loosen noodles gently with a fork and set aside for 5 minutes or until tender.  Drain.

Add pak choy, peas, sauces to mince mixture.  Cook while stirring until the pak choy is just wilted and the peas are tender.  Toss through noodles and combine well.  Serve.

Serves 4

Recipe adapted from Super Food Ideas, September 2010.

The Klutzy Cook Notes

Any Asian greens can be used in the recipe instead of pak choy.

Do you have any kangaroo recipes to share?  I’d love to hear about them, so please add them below.

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