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 With Bok Choy & Ch
Rice is born in water and must die in wine. |
| Italian Proverb |
Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt. |
| Judith Olney |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
This Recipe for Stir-Fried Kangaroo Strips With Bok Choy & Ch is one of thousands in the Recipes-to-go Asian Cookbook.
Food Tip |
If you enjoy this Stir-Fried Kangaroo Strips With Bok Choy & Ch Recipe - you should enjoy the recipe collections you can find on the websites below:
Never trust a dog to watch your food. |
| Patrick age 10 Advice from Kids |
Time flies like an arrow. Fruit flies like a banana. |
| Groucho Marx (1895-1977) |
This is a recipe for Stir-Fried Kangaroo Strips With Bok Choy & Ch from the recipe cookbook of Recipes-to-go (Asian)
Correct Behavior Food for thought is no substitute for the real thing. |
| Walt Kelly |
Food Tip |
I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art. |
| Isadora Duncan, America dancer (1878-1927) |
If we're not willing to settle for junk living, we certainly shouldn't settle for junk food. |
| Sally Edwards |
When baking, follow directions. When cooking, go by your own taste. |
| Laiko Bahrs |
"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
| 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
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 With Bok Choy & Ch Recipe brought to you by Recipes To-Go