Stir-Fried Kangaroo Strips With Bok Choy and Chili Black B

Recipe Ingredients

400		Kangaroo fillet - trimmed
		Sliced into thin strips
1		Baby bok choy - washed
2 teaspoons	10ml	Birdseye chilies - chopped
1 teaspoon	5ml	Shallots - (not spring, onions), chopped
1 teaspoon	5ml	Garlic cloves - chopped
1 teaspoon	5ml	Fresh green ginger - chopped
25		Chinese brown rice wine
1 tablespoon	15ml	Black beans - washed and
150		Light beef stock
50		Soy sauce
1 teaspoon	5ml	Fish sauce
1 teaspoon	5ml	Freshly ground black pepper.

Recipe Instructions

Trim bok choy leaves, slice larger ones in half lengthways, leaving stalks attached.

Heat some oil in wok; add shallots, 3/4 of chilies, 3/4 of garlic and ginger and saute quickly for 30 seconds until aromatic.

Add the brown rice wine and reduce until it thickens. Add black beans, stock, soy sauce, and bring to boil.

Cook for five minutes then take off heat and set aside.

Heat some oil in a clean wok; add the remaining garlic and chilies, then kangaroo strips. Toss quickly for a few seconds over high heat.

Add the warm sauce and the bok choy leaves. Cook quickly for a few seconds until leaves are wilted, for one minute only. Season with fish sauce and freshly ground black pepper. Pile onto center of plate and serve immediately.

Makes 4 servings.

Recipe by Chris Manfield from The Paragon Cafe, Circular Quay.

Source:
Susan Feniger and Mary Sue Milliken

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