Ingredients

400 g kangaroo fillet,trimmed and sliced,into thin strips
1 bn baby bok choy,washed
2 t birdseye chillies,chopped
1 t shallots (not spring onions),chopped
1 t garlic cloves,chopped
1 t fresh green ginger,chopped
25 ml chinese brown rice wine
1 T black beans,washed and drained
150 ml light beef stock
50 ml soy sauce
1 t fish sauce
1 t black pepper,Freshly Ground

Cooking Instructions

Trim bok choy leaves, slice larger ones in half lengthwise, leaving stalks attached. Heat some oil in wok; add shallots, 3/4 of chilies, 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 chilies, 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 center of plate and serve immediately.

Makes 4 servings.
 
 
 "I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: