Kangaroo Strips with Bok Choy and Chilli Black Bean Sauce

Yields:	6 servings
Rate this Recipe

	Preparation	20 minutes
	Cooking	15 minutes
	Ready In	35 minutes

Ingredients

400	grams	kangaroo fillet	trimmed and into thin strips
1	bunch	bok choy	baby, washed
2	teaspoons	green chili peppers
1	teaspoon	shallots	chopped
1	teaspoon	garlic cloves
1	teaspoon	ginger	fresh, chopped
25	ml	rice wine	chinese, brown
1	tablespoon	black beans	washed and, drained
150	ml	beef stock	light, prefer veal stock if possible
50	ml	soy sauce
1	teaspoon	fish sauce
1	teaspoon	black pepper

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 sauté 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.

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Member Review

Apricot Chicken Bake

This chicken recipe is excellant; delicious. For my table, I made a few changes. (a) I omitted the ground pecans to be sprinkled over the top. My general Rule-of-Thumb in all my cooking is: No Teeth, No Nuts. (Got teeth? Go Nuts!) (b) I marinated my chicken for 10 hours. (c) I read of an apparent connection between aluminum phosphates leaching into our foods by coming into prolonged contact with aluminum and the incidences of excess amounts of aluminum phosphates known to be present in the brains of ALL of the people who have succumbed to Alzheimer's Disease. Coincedance? I don't like to take any chances. I used a Pyrex baking dish with it's fitted cover to both marinate and bake my Apricot Chicken. I placed julienned string beans and carrots over the top and 16 tiny peeled potatoes around the perimeter of the baking dish. I also extended the cooking time to 35 minutes. Some of the flavors were cooked into the vegetables and I was completely satisfied with the results and so were my guests. The pretty yellow Pyrex baking dish also served as a serving dish and I left the cover on until immediately before serving. Whoever came up with this recipe should proud and I say "keep on cooking!".

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