Stir Fry Kangaroo with Black beans and Chillies
Ingredients
400g Kangaroo fillet, trimmed and sliced into thin strips
1 bag baby Bok Choy, washed
2 tsp birdseye Chillies, chopped
1 tsp shallots, chopped
1 tsp Garlic cloves, chopped
1 tsp fresh Ginger, chopped
25ml Chinese Rice Wine
1 tbsp Black Beans, washed and drained
150ml Light Beef Stock
50ml Soy sauce
1 tsp Fish sauce
1 tsp freshly ground pepper
Instructions
Trim the bok choy leaves and slice larger ones in half lengthways, leaving stalks attached. Heat some oil in a large wok then add the shallots, ¾ of the chillies, ¾ of the garlic and ginger and saute quickly for 30 seconds until aromatic. Add the rice wine and reduce until it thickens. Then add the black beans, stock, soy sauce, and bring it to the boil. Cook for five minutes then take off heat and set aside.
Heat some oil in a clean wok then add the remaining garlic and chillies and 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 the bok choy leaves are wilted, for one minute only. Season with the fish sauce and freshly ground black pepper. Pile onto centre of plate and serve immediately with rice or noodles.
