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Coriander and chilli kangaroo
This spicy stir-fry will impress family and friends every time. Try substituting the kangaroo with chicken or lamb for a different alternative.

Serves: 4
Preparation time: 20-30 minutes
Cooking time: 2 minutes


600g kangaroo loin fillets* 
Fresh ginger (grated)
2 tablespoons olive oil*
2 tablespoons sweet chilli sauce
1 cup chopped coriander leaves (half for marinade, half to garnish)
1/2 teaspoon cracked black pepper
2 bunches bok choy (cleaned and separated)
1 small red chilli
1 red onion (sliced)
Squeeze of lime
1 clove garlic (thinly chopped or grated)
2 tablespoons oyster sauce

*Products available with the Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick.

1. Slice kangaroo fillets diagonally in to strips. Make a marinade using half the coriander and the sweet chilli sauce. Put kangaroo meat in marinade and set aside for 15-30 minutes.

2. Heat wok until hot. Add oil, onion, garlic, ginger and chopped red chilli and fry for 1 minute. Then add strips of kangaroo meat, fry for 1 minute or until browned.

3. Add bok choy, oyster sauce and a squeeze of lime juice, stir fry until heated through. Add black pepper to taste.

4. Sprinkle with fresh coriander and stir through - serve with rice.
Nutritional Information
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