Name: Stir-Fried Kangaroo Strips, Bok Choy and Chilii Black Beans
Ingredients: 400 g Kangaroo fillet, trimmed and sliced into thin strips; 1 bn Baby bok choy, washed; 2 ts Birdseye chillies, chopped; 1 ts Shallots (not spring onions), chopped; 1 ts Garlic cloves, chopped; 1 ts Fresh green ginger, chopped; 25 ML Chinese brown rice wine; 1 tb Black beans, washed and drained; 150 ML light beef stock; 50 ML soy sauce; 1 ts Fish sauce; 1 ts Freshly ground black pepper.

1. Confession should generally me made to an individual. There are exceptions, of course - as, for example when a sin has been against a whole group. But normally confession to all the church is not required to restore one to fellowship with the whole congregation. 2. If the sin has been against a fellow Christian, it is to that person that we must make confession (cf. Mt. 5:23-24). The rule of thumb is, the confession should not exceed the range of commission. 3. If the sin is not against a person, and if it is such that we need to confess it and gain spiritual counsel and support, we must go to a mature Christian. This cannot be stressed enough! An immature Christian should not be expected to carry such burdens. Moreover, confession to the immature may provide a temptation to gossip. Along this line, those whom we would confide in must be people of prayer. 4. The confession must be concrete, not amorphous. This is not to suggest, however, that all the lurid details be shared. One sins in confession if his recounting becomes voyeurism. 5. Confessing sins to one another is not a law, but a divinely given help and is to be practiced only as God directs.

Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Seafood	Chinese	Australia, Game	4	Servings

INGREDIENTS

400	g	Kangaroo fillet, trimmed and sliced into thin strips
1	bn	Baby bok choy, washed
2	ts	Birdseye chillies, chopped
1	ts	Shallots (not spring onions), chopped
1	ts	Garlic cloves, chopped
1	ts	Fresh green ginger, chopped
25		ML Chinese brown rice wine
1	tb	Black beans, washed and drained
150		ML light beef stock
50		ML soy sauce
1	ts	Fish sauce
1	ts	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 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. 3/2/93.
Courtesy, Mark Herron.
Posted by Stephen Ceideberg; June 4 1993.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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