Kangaroo San Choy Bow with a twist

This recipe was something I just threw together using up what I had in the fridge. Not a traditional recipe by any means! Just added my own spin. I’ve made it curry flavoured instead of the tradional chilli/ginger Chinese flavours, however did add the oyster and soy sauce. Never in my wildest dreams would I have thought curry flavours would go with chinese flavours! It was really delicious! This will make 5 serves 😉

Cooking Tip: Use any mince you like – beef, pork, lamb, turkey or chicken. I use kangaroo as it has a 10th of the fat of beef and half the calories and fat of turkey!


500 grams of kangaroo mince

2 cloves of crushed garlic

100 grams carrots

100 grams fresh beans sliced

100 grams roasted capsicum sliced

100 grams of finely sliced cabbage

3 spring onions finely diced

2 – 3 tablespoons of Korma Curry Spice Blend (Flavourista)

1 tablespoon of  Oyster Sauce

1 tablespoon of Soy Sauce

Splash of Sesame Oil

Lettuce cups to serve – I have used fresh butter lettuce from the garden

What to do:

Heat a non stick pan and dry fry the mince, Korma Curry Spice Blend and garlic until all of the moisture evaoporates. Add the carrots, beans and  cabbage, give it a good stir and cook until just tender. Add the spring onions and capsicum and stir to combine.

Super easy recipe! Happy cooking!

LJKangaroo San Choy Bow with a twist

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