400 g kangaroo fillet, trimmed and sliced, into thin strips
1 bunch baby bok choy, washed
2 tsp birdseye chillies, chopped
1 tsp shallots (not spring onions), chopp, ed
1 tsp garlic cloves, chopped
1 tsp fresh green ginger, chopped
25 ml chinese brown rice wine
1 tbsp black beans, washed and drained
150 ml light beef stock
50 ml soy sauce
1 tsp fish sauce
1 tsp freshly ground black pepper.
A Recipe for
Stir-Fried Kangaroo Strips Bok Choy & Chilii
Chili represents your three stages of matter: solid, liquid, and eventually gas. |
| Roseanne, "Don't Make Me Over," May 1992, spoken by character Dan Conner |
Food Tip |
Fish, to taste right, must swim three times - in water, in butter, and in wine. |
| Polish Proverb |
This Recipe for Stir-Fried Kangaroo Strips Bok Choy & Chilii is one of thousands in the Recipes-to-go Asian Cookbook.
You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
| Franklin P. Jones |
If you enjoy this Stir-Fried Kangaroo Strips Bok Choy & Chilii Recipe - you should enjoy the recipe collections you can find on the websites below:
I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. |
| Heywood Broun |
C is for cookie, it's good enough for me; oh cookie cookie cookie starts with C. |
| Cookie Monster , character on "Sesame Street," U.S. children's television program |
This is a recipe for Stir-Fried Kangaroo Strips Bok Choy & Chilii from the recipe cookbook of Recipes-to-go (Asian)
He who eats alone chokes alone. |
| Proverb |
Never eat more than you can lift. |
| Miss Piggy , character on "The Muppet Show," U.S. television show |
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
One cannot think well, love well, sleep well, if one has not dined well. |
| Virginia Woolf |
I'm like old wine. They don't bring me out very often, but I'm well preserved. |
| Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991 |
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 saute quickly for 30 secs
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.
Makes 4 servings.
Recipe by Chris Manfield from The Paragon Cafe, Circular Quay. From an
article in The Sydney Morning Herald by Shelli-Anne Couch. 3/2/93.
Courtesy, Mark Herron.
Posted by Stephen Ceideberg; June 4 1993.
Serves: 4
Stir-Fried Kangaroo Strips Bok Choy & Chilii Recipe brought to you by Recipes To-Go