Ingredients Jump to Instructions ↓

  1. 400 g Kangaroo fillet, trimmed -and sliced into thin strips

  2. 1 bn Baby bok choy, washed

  3. 2 ts Birdseye chillies, chopped

  4. 1 ts Shallots (not spring -onions), chopped

  5. 1 ts Garlic cloves, chopped

  6. 1 ts Fresh green ginger, chopped

  7. 25 ML Chinese brown rice wine

  8. 1 tb Black beans, washed and -drained

  9. 150 ML light beef stock

  10. 50 ML soy sauce

  11. 1 ts Fish sauce

  12. 1 ts Freshly ground black pepper.

Instructions Jump to Ingredients ↑

  1. 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 secs 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. Makes 4 servings. Recipe by Chris Manfield from The Paragon Cafe, Circular Quay. From an article in The Sydney Morning Herald by Shelli-Anne Couch.

  2. 2/93. Courtesy, Mark Herron. Posted by Stephen Ceideberg; June 4 1993. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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