Name: Kylie Kwong’s wallaby sang choi bau
Prep time: 20 min
Cook time: 3 min
Total time: 23 min
Yield: 4
Ingredients: 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

Kylie Kwong’s 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"

Serves 4

Prep

20M

Cook

Total

23M

“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.”

Ingredients

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

Method

Main

1.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).

2.Add sprouts, spring onion, carrot and celery, and toss to combine, then spoon into lettuce cups and serve scattered with coriander sprigs.