"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."
- 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 bean sprouts (½ cup)
- 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
- 1Heat 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).
- 2Add sprouts, spring onion, carrot and celery, and toss to combine, then spoon into lettuce cups and serve scattered with coriander sprigs.
Wallaby fillet is available from select farmers' markets and specialist game-meat suppliers