Kangaroo strips with bok choy and chilli black bean sauce
Chinese Beans Sauces
Last updated 6/12/2012 12:52:04 AM. Recipe ID 13753. Report a problem with this recipe.
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
1 ts Garlic cloves, chopped
1 ts Fresh green ginger, chopped
25 ml Chinese brown rice wine
1 tb Black beans, washed and
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.
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