Aussie recipe: Stir-Fried Kangaroo Strips with Bok
Choy & Chili Black Beans
A delicious blend of Aussie produce and Asian cuisine.
What you need
- 400 g Kangaroo fillet, trimmed & sliced into thin
strips
- 1 baby bok choy, washed
- 2 tspn Birdseye chilies, chopped
- 1 tspn Shallots, chopped
- 1 tspn Garlic cloves, chopped
- 1 tspn Fresh green ginger, chopped
- 25ml of Chinese brown rice wine
- 1 tbspn Black beans, washed & drained
- 150ml light beef stock
- 50ml soy sauce
- 1 tspn Fish sauce
- 1 tspn Freshly ground black pepper.
What you do
Trim bok choy leaves; slice larger ones in half
lengthways, leaving stalks attached.
Heat some oil in wok; add shallots, 3/4 of chilies, 3/4
of garlic and ginger and sauté quickly for 30 secs
until aromatic.
Add the brown rice wine and reduce until ingredients
thicken.
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 chilies, 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, only until leaves wilt. Season with
fish sauce and freshly ground black pepper. Pile onto
plate and serve immediately.
Serves four.
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