| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Seafood |
Chinese |
Chinese, Kangaroo, Oriental |
6 |
Servings |
INGREDIENTS
| 400 |
g |
Kangaroo fillet, trimmed and |
|
|
sliced into thin strips |
| 1 |
|
Baby bok choy, washed |
| 2 |
t |
Birdseye chillies, chopped |
| 1 |
t |
Shallots, not spring |
|
|
onions chopped |
| 1 |
t |
Garlic cloves, chopped |
| 1 |
t |
Fresh green ginger, chopped |
| 25 |
|
Chinese brown rice wine |
| 1 |
T |
Black beans, washed and |
|
|
drained |
| 150 |
|
Light beef stock |
| 50 |
|
Soy sauce |
| 1 |
t |
Fish sauce |
| 1 |
t |
Freshly ground black pepper. |
INSTRUCTIONS
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. Posted to MM-Recipes Digest V3 #276 Date: Wed,
9 Oct 1996 09:24:33 +0100 From: "femorgan" <femorgan@iol.ie>
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