Kangaroo Stir-Fry
Preamble[edit]
I don't follow recipes. I throw everything in and hope for the best. Some of the time it turns out OK.
Ingredients[edit]
- 2x whole garlic cloves
- 4 spuds
- 2 small onions (hidden)
- 1 green capsicum
- 1 red capsicum
- 1 half small cauliflower
- 1... piece of broccoli
- 2 carrots
- A bunch of bok choi
- 400g of kangaroo steak (Beef would work too. Or chicken, just don't cook it as long)
(later)
- 1tsp onion gravy powder
- Some soy sauce
- Some sweet chili sauce
- Some teriyaki sauce
- Some balsamic vinegar (very little)
Method[edit]
I can see I got as far as putting water in it but not actually cleaning it, last time I used it. Oops.
15 minutes later (I suck at peeling) and I've peeled the onions, carrots, spuds, and garlic. The wok is also free of yucky things.
After half an hour, everything is chopped, peeled, prepared, etc. The roo isn't chopped yet. It isn't actually this purple - the light was a bit low, the colors are due to photoshop's auto levels. You can see the utter lack of fat on the meat, however. I've separated the veggies into 2 piles - on the left is "I don't want to cook the fuck out of this stuff" and on the right is "This will need more cooking than the shit on the left".
And here the roo is chopped up as well. It was a little bit frozen, so much easier to slice. it can be a bit tricky to cut if you don't have a razor-sharp knife. The garlic is also done. I like garlic. During the squashing of it I managed to break my $3 knife. Oh noes. If you look carefully at the pile of kangaroo, you'll see the knife handle in there somewhere. I found it before starting to cook, fortunately.
This is how much oil I used - just enough for the garlic to cook. There's about a tablespoon full in there, a tiny splash.
Garlic in. Stir this for less than a minute, just until it gets brown.
Meat in. I realized there wasn't enough oil here, so I put in a bit of butter. It helped. It also smelled fucking awesome.
'Hard' veggies in. stir for a bit. I put a little water in at this point. maybe 50ml.
This is why the water went in - everything cooking for a while, the steam helps. I put the lid on and reduced the heat to medium.
5 minutes later, and it looks like this. The carrots are still pretty crisp, the spuds aren't breaking yet.
ASSORTED VEGETABLES
My, that is quite full. Now you splash over soy sauce, sweet chili sauce, and teriyaki sauce. By 'splash over' i mean pretty much everything visible covered in one or the other. Want measurements? 50ml of soy, 50ml of sweet chili, 30ml of teriyaki. Let me know how that turns out. Add a couple teaspoons of vinegar.
don't stir the veggies in - put the lid back on for 5 minutes.
After 5 minutes, come back, stir it a bit, and put the heat to incredibly fucking high for 2 minutes, while stirring. It should sound like this:
The link died. Just assume you're doing it right at this point
And after that, it should look like this. The potatoes should be soft when you squeeze them, the carrots still a little bit firm.
Serve in a bowl of your choice. Serves 3 of this size. Probably 8 with rice.
note - I wasn't originally going to post this. I took photos 'just in case'. When it was finished and I looked at them, I thought "wow this is pretty average". Then I tasted it and realized I had to share it.
