375 g/12 oz kangaroo fillet
1/2 teaspoon chopped garlic
1/2 teaspoon sugar
1 teaspoon finely grated fresh ginger
2 tablespoons light soy sauce
3 tablespoons peanut oil
1 red capsicum, diced
1 tablespoon bean sauce
1 scant teaspoon chilli bean sauce
2 teaspoons sugar
125 ml/4 fl oz/1/2 cup stock or water
2 teaspoons cornflour (cornstarch)
1 teaspoon oriental sesame oil
Freeze kangaroo fillet until firm so it is easier to slice paper thin. Crush garlic with sugar until smooth, combine with ginger and soy sauce and mix well into the meat. Cover and leave for 15 minutes.
Heat 1 tablespoon peanut oil in a wok and when very hot stir-fry the capsicum for 1 minute. Remove to a plate, heat remaining oil and stir-fry the marinated kangaroo slices for 2 minutes. Remove and put with the capsicum. Add the sauce ingredients mixed together and stir until boiled and thickened. Remove from heat, stir in capsicum and kangaroo and serve at once with steamed rice.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)