Tag Archives: Stir Fry

Kangaroo Stir Fry with Black Bean Sauce, Vegetables and Egg Noodles

Kangaroo Stir Fry with Black Bean Sauce, Vegetables and Egg Noodles   Author: Craig Squire Nutrition Information Serves: 4 Calories: 313 Fat: 16g Sodium: 19g Fiber: 3g Protein: 7g Cholesterol: 41g Save Print Ingredients 600 g Kangaroo, denude any sinew and slice across the grain at 8mm by … Continue reading

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Blackbean & Sesame Kangaroo Steaks With Wok Vegetables

Blackbean & Sesame Kangaroo Steaks With Wok Vegetables Nutrition Information Serves: 4 Calories: 815 Fat: 50g Sodium: 3164g Fiber: 6g Protein: 9g Cholesterol: 0g Save Print Ingredients 500 Grams Kangaroo Steaks, strips for Stir Frying Marinade 1 Tbs ginger, chopped 1 tsp Garlic, chopped 1 chilli, (optional) … Continue reading

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Stir-fry Honey Ginger Chicken

Stir-fry Honey Ginger Chicken   Author: vherring Nutrition Information Serves: 4 Calories: 199 Fat: 14g Sodium: 1370g Fiber: 1g Protein: 2g Cholesterol: 0g Recipe type: Chinese Prep time:  15 mins Total time:  15 mins Save Print Ingredients 2 Tbs Vegetable Oil 2 Tbs Sesame Oil 1 kg Chicken Breast … Continue reading

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Kangaroo Stir-fry – Easy

Kangaroo Stir-fry – Easy Nutrition Information Serves: 4 Calories: 32 Fat: 0g Sodium: 45g Fiber: 3g Protein: 2g Cholesterol: 0g Save Print Ingredients 500 g Kangaroo Topside 3 Tbs Light olive Oil 1 clove garlic, crushed 2 tsp ginger, sliced 1 cup celery, sliced 1 small Red … Continue reading

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Kangaroo Stir Fry

Kangaroo Stir Fry Nutrition Information Serves: 4 Calories: 89 Fat: 1g Sodium: 61g Fiber: 7g Protein: 7g Cholesterol: 0g Save Print Ingredients 400 g Kangaroo, cubed 1 small Cauliflower, in floweret’s 2 cloves Garlic, finely chopped 1 can Baby Corn 1 Tbs Ginger, finely chopped 1 Onion, … Continue reading

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Stir Fried Mixed Vegetables

Stir Fried Mixed Vegetables   Author: Nor Zailina Nordin and Fatihah Seow Boon Hor Nutrition Information Serves: 4 Calories: 423 Fat: 13g Sodium: 505g Fiber: 7g Protein: 19g Cholesterol: 0g Save Print Ingredients ½ Kai Choy, Any Choy works 1 Carrot, sliced 5 florets Cauliflower, cut into small … Continue reading

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