600g pademelon wallaby (or kangaroo) - thinly sliced
1 egg white
1 teaspoon sesame oil
1 tablespoon dry sherry
1 cup plain flour
peanut oil for stir-frying
1 onion - diced
6 dried mushrooms - soaked in water for 20 minutes, squeezed dry and sliced
½ cup diced capsicum
1 can bamboo shoots
1 can Chinese water chestnuts
1 can corn kernels
2 teaspoons soy sauce
4 teaspoons cornflour
1 cup cold chicken stock
salt to taste
1 cup roasted, unsalted cashews
rice or egg noodles - to serve
1 In a medium-sized bowl, coat the meat with a mixture of egg white, sesame oil and sherry, then coat with plain flour.
2 Heat the peanut oil in a frypan or wok and stir-fry the meat until lightly cooked. Remove the meat and drain on paper towelling.
3 Heat fresh oil in the pan and sauté the onion, mushrooms, capsicum, bamboo shoots, water chestnuts and corn until lightly cooked.
4 Combine the cornflour and stock in a small bowl and add the soy sauce. Add this mixture to the vegetables in the pan. Bring the sauce to the boil while stirring through the vegetables and allow it to thicken slightly. Season to taste.
5 Turn the heat down and return the cooked meat to the pan. Add the cashews and mix well.
6 Serve with rice or egg noodles.