Wallaby sang choi bau

At A Glance

  • Serves icon
  • Serves 4 people
  • Timing icon
  • 20 min preparation
    3 min cooking (plus soaking)

"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

Method

  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.