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Kangaroo Strips with Bok Choy and Chilli Black Bean Sauce















Low Cholesterol, Cholesterol-Free, Trans-fat Free


400 grams kangaroo fillet
trimmed and into thin strips
1 bunch bok choy
baby, washed
2 teaspoons green chili peppers
1 teaspoon shallots
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, tamari
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, ¾ of chillies, ¾ 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 4g (0.1 oz)
Amount per Serving
Calories 7856% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 11884mg 495%
Total Carbohydrate 24g 24%
Dietary Fiber 0g 1%
Sugars g
Protein 237g
Vitamin A 0% Vitamin C 1%
Calcium 48% Iron 91%
* based on a 2,000 calorie diet How is this calculated?


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