400g kangaroo fillet sliced across the grain 1cm thick
Potato starch
Assorted vegetables cut as for a stir fry; eg. Carrot, zucchini, broccoli, onion, cauliflower
1 tablespoon crushed garlic
1 tablespoon crushed ginger
1 tablespoon soy sauce
1 cup water
2 tablespoons macadamia oil
100g Paperbark Smoked Chilli Sauce or the chilli sauce or chutney of your choice.
2 cups cooked rice
Mix garlic, ginger and soy sauce with the water and boil for 2 minutes then strain.
Heat camp oven then add oil. Dust kangaroo with potato starch and fry in hot oil until coloured on all sides then remove from oven. Place vegetables in camp oven and stir fry for 2 minutes. Place meat on vegetables, Add rice, the ginger and garlic water and chilli sauce. Quickly place the lid on the camp oven and allow to steam for 2 minutes. Remove lid and serve.
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