The speedy stir-fry gets an Aussie update with the addition of deliciously lean kangaroo. Full of crisp and vibrant greens, fiery chilli and the deeply satisfying flavour of char siu sauce, this little number is quick to assemble and sure to hit the spot.
Place rice and 310ml (1¼ cups) cold water in a saucepan over medium-high heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Cover and set aside until ready to serve.
Finely grate ginger. Crush garlic. Place char siu sauce, soy sauce, ginger and garlic in a small bowl and mix to combine. Place kangaroo and cornflour in a bowl, spoon over 20ml (1 tablespoon) sauce mixture and toss to coat.
Thinly slice chilli. Trim broccolini and cut into thirds. Trim sugar snap peas. Thinly slice spring onion, keeping white and green parts separate.
Heat oil in a wok or large frypan over high heat. Add kangaroo and cook for 3–4 minutes or until golden brown.
Add broccolini, sugar snap peas, chilli and white spring onion to the wok with 40ml (2 tablespoons) water and cook for 3 minutes or until vegetables are tender.
Add char siu sauce mixture and 20ml (1 tablespoon) water to the wok and cook for 30 seconds or until warmed through and slightly thickened. Divide rice between bowls and top with stir-fry. Sprinkle with green spring onion to serve.