Stir-Fried Kangaroo Strips With Bok Choy & Chili Black Beans
Find more recipes like this one in “Recipes From Around the World - Volume 2″. Available in the Recipe Daily Store.
Stir-Fried Kangaroo Strips With Bok Choy & Chili Black Beans
1 Servings
400 g kangaroo fillet, trimmed and sliced, into thin strips
1 bunch baby bok choy, washed
2 tsp birdseye chillies,chopped
1 tsp shallots (not spring onions), chopped
1 tsp garlic cloves, chopped
1 tsp fresh green ginger, chopped
25 ml Chinese brown rice wine
1 Tbsp black beans,washed and drained
150 ml light beef stock
50 ml soy sauce
1 tsp fish sauce
1 tsp black pepper.,Freshly Ground
Trim bok choy leaves, slice larger ones in half length ways, 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 center of plate and serve immediately. Makes 4 servings.
Find more recipes like this one in “Recipes From Around the World - Volume 2″. Available in the Recipe Daily Store.
