Kangaroo strips with bok choy and chilli blac

6 servings

Ingredients

Quantity Ingredient
400 grams kangaroo fillet, trimmed and sliced; into thin strips
1 bunch baby bok choy, washed
2 teaspoons birdseye chillies, chopped
1 teaspoon shallots (not spring onions), chopp; ed
1 teaspoon garlic cloves, chopped
1 teaspoon fresh green ginger, chopped
25 millilitres chinese brown rice wine
1 tablespoon black beans, washed and drained
150 millilitres light beef stock
50 millilitres soy sauce
1 teaspoon fish sauce
1 teaspoon freshly ground black pepper.

Directions

Trim bok choy leaves, slice larger ones in half lengthways, leaving stalks attached. Heat some oil in wok; add shallots, ¾ of chillies, ¾ 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 chillies, 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 centre of plate and serve immediately.

Recipe by Chris Manfield from the Paragon Cafe, Circular Quqay. From an article by Shelli-Anne Couch in the Sydney Morning Herald, 3/2/83.

Courtesy, Mark Herron.

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