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Kangaroo strips with bok choy and chilli black bean sauce

Kangaroo strips with bok choy and chilli black bean sauce
Main Ingredient: Kangaroo Various Fish Rice and Grains

Preparation: Fried

Cuisine: Chinese Austrian

Special food: Ethnic

Yield:

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Kangaroo strips with bok choy and chilli black bean sauce ingredients

  • 400 g Kangaroo fillet, trimmed and
  • -sliced into thin strips
  • 1 bn Baby bok choy, washed
  • 2 t Birdseye chillies, chopped
  • 1 t Shallots (not spring
  • Onion, chopped
  • 1 t garlic cloves, chopped
  • 1 t Fresh green ginger, chopped
  • 25 ml Chinese brown rice wine
  • 1 T Black beans, washed and
  • Drained
  • 150 ml Light beef stock
  • 50 ml soy sauce
  • 1 t Fish sauce
  • 1 t Freshly ground black pepper

Cooking Kangaroo strips with bok choy and chilli black bean sauce

1. Trim bok choy leaves, slice larger ones in half lengthways, leaving stalks attached.
2. Heat some oil in wok; add shallots, ¾ of chillies, ¾ of garlic and ginger and saute quickly for 30 seconds until aromatic.
3. Add the brown rice wine and reduce until it thickens.
4. Add black beans, stock, soy sauce, and bring to boil.
5. Cook for five minutes then take off heat and set aside.
6. Heat some oil in a clean wok; add the remaining garlic and chillies, then kangaroo strips.
7. Tossi quickly for a few seconds over high heat.
8. Add the warm sauce and the bok choy leaves.
9. Cook quickly for a few seconds until leaves are wilted, for one minute only.
10. Seasoni with fish sauce and freshly ground black pepper.
11. Pile onto centre of plate and serve immediately.


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