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     Title: KANGAROO STRIPS WITH BOK CHOY AND CHILLI BLAC
Categories: Chinese, Kangaroo
     Yield: 6 servings

   400 g  Kangaroo fillet, trimmed and
          -sliced into thin strips
     1 bn Baby bok choy, washed
     2 ts Birdseye chillies, chopped
     1 ts Shallots (not spring
          -onions), chopped
     1 ts Garlic cloves, chopped
     1 ts Fresh green ginger, chopped
    25 ml Chinese brown rice wine
     1 tb Black beans, washed and
          -drained
   150 ml Light beef stock
    50 ml Soy sauce
     1 ts Fish sauce
     1 ts 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 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.

 Recipe by Chris Manfield from the Paragon Cafe,
 Circular Quqay. From an article by Shelli-Anne Couch
 in the Sydney Morning Herald, 3/2/83. Courtesy, Mark
 Herron.

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