Kangaroo Strips With Bok Choy & Chilli Blac Recipe

Ingredients

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.

Interestingly, the most ancient recipe discovered, according to academics is a collection of ancient tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated and blissful.

Moving on, there are a couple of interesting cookery books which date from the 14th Century ; a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these books are unconnected to the curry that appears on menues today, but rather accounts of the types of meals eaten by the upper classes.

During the next few hundred years, the wealthy families of the West tried to serve up the most exotic meals, and consequentially the best cooks and their recipe collections were much in demand. However, it wasn`t until the 19th century that formal cookery and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, testing, and publishing recipes that were common in the better off homes of the day.

By the time we get to the twentieth century, cooking books were increasing in popularity mostly due to better eduction, people having more leisure time and having more disposable income.

Like it or not, the introduction of TV brought us celebrity chefs and the recipe books that accompanied them.

And that brings us to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes like the ones you can find on this recipe site.

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We hope you enjoy this Kangaroo Strips With Bok Choy & Chilli Blac recipe.

 


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