Try this Kangaroo Strips with Bok Choy and Chilli Black Bean Sauce recipe, or contribute your own.
Suggest a better descriptionTrim 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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Serving Size: 1 Serving (239g) | ||
Recipe Makes: 6 | ||
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Calories: 29 | ||
Calories from Fat: 3 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 357.2mg | 12 % | |
Potassium 426.2mg | 11 % | |
Total Carbohydrate 4.7g | 1 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 3g | ||
Protein 3.2g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 29
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