Stir-Fried Kangaroo Strips With Bok Choy and Chili Black B Recipe - Cooking Index
Stir-Fried Kangaroo Strips With Bok Choy and Chili Black B Recipe - Cooking Index
| 400 x | Kangaroo fillet - trimmed | |
| Sliced into thin strips | ||
| 1 x | Baby bok choy - washed | |
| 2 teaspoons | Birdseye chilies - chopped | |
| 1 teaspoon | Shallots - (not spring, onions), chopped | |
| 1 teaspoon | Garlic cloves - chopped | |
| 1 teaspoon | Fresh green ginger - chopped | |
| 25 x | Chinese brown rice wine | |
| 1 tablespoon | Black beans - washed and | |
| 150 x | Light beef stock | |
| 50 x | Soy sauce | |
| 1 teaspoon | Fish sauce | |
| 1 teaspoon | Freshly ground black pepper. |
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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