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      Title: Stir Fried Kangaroo Strips With Bok Choy
 Categories: Australian, Kangaroo, Ceideburg 2
      Yield: 4 Servings
 
    400 g  Kangaroo fillet; trimmed,
           - sliced into thin strips
      1 bn Baby bok choy; washed
      2 ts Birdseye chiles; chopped
      1 ts Shallots; chopped
      1 ts Garlic; chopped
      1 ts Fresh green ginger; chopped
     25 ml Chinese brown rice wine
      1 tb Black beans;
           - washed & drained
    150 ml Light beef stock
     50 ml Soy sauce
      1 ts Fish sauce
      1 ts Black pepper;
           - freshly ground
 
  Trim bok choy leaves, slice larger ones in half lengthways, leaving
  stalks attached. Heat some oil in wok; add shallots, 3/4 of chiles,
  3/4 of garlic and ginger and saute 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
  5 minutes then take off heat and set aside.
  
  Heat some oil in a clean wok; add the remaining garlic and chiles,
  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 1 minute only. Season with
  fish sauce and freshly ground black pepper. Pile onto centre of
  plate and serve immediately.
  
  Yield: 4 Servings
  
  Recipe by Chris Manfield from The Paragon Cafe, Circular Quay.

  Recipe FROM: The Sydney Morning Herald, Mar 2, 1993

  Posted by: Stephen Ceideberg, Jun 4, 1993
 
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