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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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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.
Recipe by Chris Manfield from the Paragon Cafe, Circular Quqay. From an
article by Shelli-Anne Couch in the Sydney Morning Herald, 3/2/83.
Courtesy, Mark Herron.
| Ingredients:
400 Gram(s) Kangaroo fillet, trimmed and sliced into thin strips
1 Bunch(s) Baby bok choy, washed
2 Teaspoon(s) Birdseye chillies, chopped
1 Teaspoon(s) Shallots (not spring onions), chopped
1 Teaspoon(s) Garlic cloves, chopped
1 Teaspoon(s) Fresh green ginger, chopped
25 Milliliter(s) Chinese brown rice wine
1 Tablespoon(s) Black beans, washed and drained
150 Milliliter(s) Light beef stock
50 Milliliter(s) Med carrots, sliced thin
1 Teaspoon(s) Fish sauce
1 Teaspoon(s) Freshly ground black pepper. |
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