Wallaby sang choi bau


"Sang choi bau, a staple of Chinese-Australian restaurants, is one of my favourite Chinese classics," says Kylie Kwong. "I love the contrast of textures and temperatures - the chilled crunchy lettuce and the piping-hot filling. In place of pork, I use wallaby fillet, an indigenous ingredient we should all use more often - it's sustainable and delicious. Substitute kangaroo, pork belly or chicken thigh if wallaby isn't available."

You'll need

2 tbsp peanut oil 200 gm wallaby fillet, diced (see note) 1 tbsp julienne ginger 1 garlic clove, finely chopped ½ small Spanish onion, thinly sliced 2 shiitake mushrooms, trimmed and thinly sliced 2 tbsp Shaoxing wine 2 tbsp light soy sauce 1 tsp brown sugar ½ tsp sesame oil 160 gm (½ cup) bean sprouts 3 spring onions, thinly sliced 1 small carrot, peeled and cut into julienne 1 celery stalk, finely diced 4 small iceberg lettuce leaves, soaked in iced water for 1 hour to crisp, drained well Coriander sprigs, to serve

Method

  • 01
  • Heat peanut oil in a hot wok over high heat, add wallaby, ginger and garlic, and stir-fry until fragrant (30 seconds to 1 minute). Add onion and mushrooms, and stir-fry until beginning to soften (20-30 seconds), then add wine, soy sauce, sugar and sesame oil, and stir-fry until wallaby is cooked through (1-2 minutes).
  • 02
  • Add sprouts, spring onion, carrot and celery, and toss to combine, then spoon into lettuce cups and serve scattered with coriander sprigs.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Additional Notes

Wallaby fillet is available from select farmers’ markets and specialist game-meat suppliers

Featured in

July 2017

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