Kangaroo San Choy Bow

Name: Kangaroo San Choy Bow
Yield: 10
Ingredients: 1.5kg K-ROO kangaroo fillet, finely sliced; 100.0ml Olive oil; 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; 5.0g Chilli paste; 10.0g Fresh crushed ginger; 20.0g Garlic puree; 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.

Filling

K-ROO kangaroo fillet, finely sliced 1.5 kg
Olive oil 100.0 ml
Mushrooms, chopped 800.0 g
KNORR Japanese Teriyaki Sauce Gluten Free 2.1kg 250.0 g

KNORR Japanese Teriyaki Sauce Gluten Free 2.1kg

KNORR Japanese Teriyaki Sauce Gluten Free 2.1kg

Free Sample
Spring onions, sliced 200.0 g
Coriander, roughly chopped 200.0 g
Thai basil, roughly chopped 100.0 g
Chilli paste 5.0 g
Fresh crushed ginger 10.0 g
Garlic puree 20.0 g

To Serve

Baby cos lettuce cups 200.0 g

Filling
- Splash one tablespoon of olive oil in to 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.

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.

Ingredients

Filling

KNORR Japanese Teriyaki Sauce Gluten Free 2.1kg

KNORR Japanese Teriyaki Sauce Gluten Free 2.1kg

To Serve

Preparation

Filling

To Serve

What you'll get: