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Kangaroo Strips With Bok Choy And Chilli Black Bean Sauce Recipe
Serves: 6
Keywords: Chinese, Kangaroo, vegetarian, recipe, recipes, Kangaroo Strips With Bok Choy And Chilli Black Bean Sauce Recipe
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.
Directions
- 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.