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Title: Stir-Fried Kangaroo Strips, Bok Choy And Chilli
Yield: 4 Servings

Ingredients

      1 lb 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 Chopped garlic cloves
      1 ts Chopped fresh green ginger
  1 2/3 tb Chinese brown rice wine
      1 tb Black beans; washed, drained
    3/4 c  Light beef stock
    1/4 c  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 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.
This recipe yields 4 servings.

Recipe Source:
Chris Manfield from the Paragon Cafe, Circular Quqay, Australia
As published in the Sydney Morning Herald on 03-02-1993
Downloaded from - http://soar.berkeley.edu/recipes

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

05-15-1997

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Preparation Time: 0:00

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