250g lean kangaroo mince or finely diced fillet
½ cup cooked quinoa
1 tbsp. coconut oil
2 garlic cloves, crushed
2cm piece ginger, finely grated
3 shallots, thinly sliced
1-2 tbsp. tamari soy sauce
1 tsp. honey
½ lime, juiced
1 tsp. sesame oil
1 cup snow peas, finely chopped into strips
¼ cup fresh coriander leaves, chopped
12 large butter lettuce leaves
1 cup chopped roasted cashews
Heat the wok over high heat until hot add the coconut oil, garlic, onion, ginger and kangaroo and cook for 5 minutes.
In a jug or small bowl combine soy sauce, honey, lime juice and sesame oil and add to wok. Stir-fry for 3 minutes or until heated through and then add the snow peas and coriander.
Spoon the kangaroo mixture into lettuce leaves and sprinkle with cashews.
Serve and eat with your hands!!