Title: Kangaroo strips with bok choy and chilli black bean sauce
 Categories: Chinese, Kangaroo
      Yield: 6 Servings
 
    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.
 
  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.