HomeAustralian Stir-Fried Kangaroo Strips, Bok Choy and Chilii Black Beans

Stir-Fried Kangaroo Strips, Bok Choy and Chilii Black Beans

Posted in : Australian on by : Daphne


400 gm Kangaroo fillet, trimmed and sliced into thin strips1 bn Baby bok choy, washed2 tsp Birdseye chillies, chopped1 tsp Shallots (not spring onions), chopped1 tsp Garlic cloves, chopped1 tsp Fresh green ginger, chopped25 ml Chinese brown rice wine1 tbl Black beans, washed and drained150 ml light beef stock50 ml soy sauce1 tsp Fish sauce1 tsp Freshly ground 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 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.