Kangaroo and chilli get together for a delicious Chinese-Australian mash-up that just makes sense. Full of textures that mix and mingle, from crisp veggies to fluffy, gingery rice and more-ish lean meat, this quick-fix dinner takes its place on the list of ultimate stir-fry hits.
Trim spring onion and cut into 5cm batons. Trim snow peas. Trim and slice each broccolini into 3 pieces diagonally. Peel and slice garlic. Peel and finely grate ginger.
Heat 1 teaspoon vegetable oil in a saucepan over medium heat. Add ginger and cook for 30 seconds or until fragrant. Add rice and cook, stirring, for 1 minute. Add 310ml (1¼ cups) water to pan and bring to the boil. Cover with a lid, reduce heat to low and cook for 15 minutes or until rice is tender. Remove from heat and allow to stand, covered, for 5 minutes. While rice is cooking, continue with step 3.
Pat kangaroo dry with paper towel. Toss kangaroo in cornflour to coat. Place chilli bean paste and 60ml (1⁄4 cup) water in a bowl and stir to combine.
Heat 2 teaspoons vegetable oil in a wok or non-stick frypan over high heat. Add kangaroo and cook for 2 minutes or until browned. Transfer to a plate and wipe out wok.
Heat remaining vegetable oil in wok or frypan. Add spring onion, snow peas, broccolini and 20ml (1 tablespoon) water and cook for 2–3 minutes or until tender. Add garlic and cook for a further 30 seconds or until aromatic.
Return kangaroo to wok with chilli bean sauce mixture, sesame oil and soy sauce and cook for a further 30 seconds or until glossy. Divide rice and stir-fry between bowls and top with crispy shallots to serve.