400 g kangaroo fillet, trimmed and sliced, into thin strips
1 bunch baby bok choy, washed
2 tsp birdseye chillies, chopped
1 tsp shallots (not spring onions), chopp, ed
1 tsp garlic cloves, chopped
1 tsp fresh green ginger, chopped
25 ml chinese brown rice wine
1 tbsp black beans, washed and drained
150 ml light beef stock
50 ml soy sauce
1 tsp fish sauce
1 tsp 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, 3/4 of chillies, 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 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.
Servings: 6 servings
Kangaroo Strips With Bok Choy & Chilli Blac Recipe brought to you by Recipe Ideas
Categories: Asian; Australian; Chili; Chinese; Meat
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Transcribed cooking instructions as a concept can be found way back into the far past, in truth as far back into recorded history as pharonic Egypt, and maybe even further. However, generally, these ancient cook books were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
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We hope you enjoy this Kangaroo Strips With Bok Choy & Chilli Blac recipe.
