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35 minutes
Prep: 20 minutes
Cook: 15 minutes
785 calories per serving view nutrition facts
6 servings
suggest servings
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| 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 | |
| 1 | teaspoon | fish sauce | |
| 1 | teaspoon | 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 sauté 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 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.
| % Daily Value* | |
| Total Fat 5.0g | 8% |
| Saturated Fat 2.0g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11884mg | 495% |
| Total Carbohydrate 73.0g | 24% |
| Dietary Fiber 0.0g | 1% |
| Sugars 32.0g | |
| Protein 118.0g | 237% |
| Vitamin A | 0% | Vitamin C | 1% | |
| Calcium | 48% | Iron | 91% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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