Kangaroo Strips with Bok Choy and Chilli Black Bean Sauce

• 400 grams kangaroo fillet trimmed and into thin strips
• 1 bunch bok choy baby, washed
• 2 teaspoons green chili peppers
• 1 teaspoon shallots chopped
• 1 teaspoon garlic cloves
• 1 teaspoon ginger fresh, chopped
• 25 ml rice wine chinese, brown
• 1 tablespoon black beans washed and, drained
• 150 ml beef stock light, prefer veal stock if possible
• 50 ml soy sauce, tamari
• 1 teaspoon fish sauce
• 1 teaspoon black pepper

1. Trim bok choy leaves, slice larger ones in half lengthways, leaving stalks attached.
2. Heat some oil in wok; add shallots, 3/4 of chillies, 3/4 of garlic and ginger and saute quickly for 30 seconds until aromatic.
3. Add the brown rice wine and reduce until it thickens.
4. Add black beans, stock, soy sauce, and bring to boil.
5. Cook for five minutes then take off heat and set aside.
6. Heat some oil in a clean wok; add the remaining garlic and chillies, then kangaroo strips.
7. Toss quickly for a few seconds over high heat.
8. Add the warm sauce and the bok choy leaves.
9. Cook quickly for a few seconds until leaves are wilted, for one minute only.
10. Season with fish sauce and freshly ground black pepper.
11. Pile onto centre of plate and serve immediately.

kangaroo fillet, choy, green chili peppers, shallots, garlic, ginger fresh, rice wine chinese, black beans, beef stock light, soy sauce, fish sauce, black pepper

Taken from recipeland.com/recipe/v/kangaroo-strips-bok-choy-chilli-33731 (may not work)