Kangaroo stir fry by Mark Olive

1 kg kangaroo fillets (cut into thin strips)
2 x cups thin egg noodles
1 x cup olive oil
50 g butter
4 tsp sea parsley/parsley
4 tsp salt bush
4 tsp mountain pepper
4 tsp ground lemon myrtle
4 tsp ground bush tomato
2 tsp chilli flakes
4 x sticks celery (julienne)
2 leg carrots (julienne)
1 x cup broccoli flowerets
1 x cup cauliflower flowerets
2 x medium onions (sliced)
2 x cups sliced strong beans
1 x cup sliced red capsicum
1 x cup sliced mushrooms

Oyster sauce

Step 1
1 x tbsp ginger (sliced)
1 x tbsp garlic (sliced)
1 x tsp fennel seeds
Lemon grass (2 inch strip)
2 x medium fresh chilli (deseeded)
2 x shallots
1 x tsp whole pepper berries
10 x fresh lemon myrtle leaves or 1 tbsp ground lemon myrtle
1 tbsp ground bush tomatoes

Step 2
10 x local oysters
50g palm sugar
50mls honey
50mls dark soy
100mls light soy
750mls xiao shing wine
2 x tbsp canola oil

In a saucepan bring wine to simmer and place oysters in to blanche 10 mins. Remove oysters and keep stock.

Place oil in the saucepan and turn to a medium heat and place all the ingredients from Step 1 and fry until soft – stir continuously.

Add sugar and honey and caramelise 2 – 3 mins, then finish with oyster stock and other wet ingredients. Bring to the boil for a few minutes. Strain and reduce to required consistency.

On a hot BBQ flat top sear off carrots, beans and flowerets in olive oil and butter. Cover with lid and let it steam until al-dente. Remove and set aside.

On the hot plate sear off remaining vegetables and set aside.

On a really hot hotplate flash sear off the kangaroo fillets and add prepared vegetables and noodles and stir fry through. Add the stir fry sauce and combine.