Lean and flavourful kangaroo takes this classic stir-fry to the next level. Full of contrasting textures, from crisp vegetables to fluffy rice and more-ish meat, this quick-fix dinner will be on high rotation at your house.
Trim spring onions and cut into 5cm batons. Trim snow peas. Trim and slice each broccolini into 3 pieces diagonally. Slice garlic and peel and finely grate ginger.
Heat sesame oil in a medium saucepan over medium heat. Add ginger and half the garlic and cook for 1–2 minutes or until fragrant. Add rice and cook, stirring, for 1 minute. Add 310ml (1¼ cups) water to the pan and bring to the boil. Cover with a lid and reduce heat to low. Cook for 15 minutes or until rice is tender. Remove from heat and allow to stand, covered, for 5 minutes.
Toss kangaroo in cornflour to coat. Place black bean sauce and 60ml (1⁄4 cup) water in a bowl and stir to combine.
Heat half the 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 the wok or frypan. Add spring onion, snow peas and broccolini and cook for 2–3 minutes or until tender. Add remaining garlic, and cook for 30 seconds or until aromatic.
Return kangaroo to wok with black bean sauce mixture and cook for a further 30 seconds or until glossy. Divide rice and stir-fry between bowls and top with crispy shallots to serve.