Kangaroo
Srir Fry Kangaroo with Black Beans and Chillies |
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Kangaroo >> |
Ingredients
400g Kangaroo fillet, trimmed and sliced into thin strips 1 bag baby Bok Choy, washed 2 tsp birdseye Chillies, chopped 1 tsp shallots, chopped 1 tsp Garlic cloves, chopped 1 tsp fresh Ginger, chopped 25ml Chinese Rice Wine 1 tbsp Black Beans, washed and drained 150ml Light Beef Stock 50ml Soy sauce 1 tsp Fish sauce 1
tsp freshly ground pepper
Instructions
Trim the bok choy
leaves and slice larger ones in half lengthways, leaving stalks
attached. Heat some oil in a large wok then add the shallots, ¾ of the
chillies, ¾ of the garlic and ginger and saute quickly for 30 seconds
until aromatic. Add the rice wine and reduce until it thickens. Then
add the black beans, stock, soy sauce, and bring it to the boil. Cook
for five minutes then take off heat and set aside.
Heat some oil
in a clean wok then add the remaining garlic and chillies and 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 the bok choy leaves are wilted, for one minute only. Season with
the fish sauce and freshly ground black pepper. Pile onto centre of
plate and serve immediately with rice or noodles.
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