Kangaroo Strips with Bok Choy and Chilli Black Bean Sauce
Try this Kangaroo Strips with Bok Choy and Chilli Black Bean Sauce recipe, or contribute your own. "Chinese" and "Oriental" are two of the tags cooks chose for Kangaroo Strips with Bok Choy and Chilli Black Bean Sauce.
Yield: 6 Ready in 1 hours
2 people trying soon
|400 gKangaroo fillet; trimmed and|
|1 tsShallots; (not spring|
|1 tsGarlic cloves; chopped|
|1 tsFish sauce|
|2 tsBirdseye chillies; chopped|
|1 tsblack pepper; Freshly ground|
|25 mlChinese brown rice wine|
|1 tsFresh green ginger; chopped|
|150 mlLight beef stock|
|50 mlSoy sauce|
|1 bnBaby bok choy; washed|
|1 tbBlack beans; washed and|
Kangaroo Strips with Bok Choy and Chilli Black Bean Sauce Preparation
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. Posted to MM-Recipes Digest V3 #276 Date: Wed, 9 Oct 1996 09:24:33 +0100 From: "femorgan"
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Kangaroo Strips with Bok Choy and Chilli Black Bean Sauce Reviews
Good recipe! Thank yow for sugestion.
6 years, 7 months, 1 weeks, 3 days, 20 hours, 23 minutes ago