Kangaroo Strips with Bok Choy and Chilli Black Bean Sauce

35 minutes Prep: 20 minutes Cook: 15 minutes

785 calories per serving view nutrition facts

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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

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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Serving Size 4g

Amount per Serving

Calories 785 6% of calories from fat