MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Stir-Fried Kangaroo Strips with Bok Choy & Chilii Black B
  Categories: Australian, Kangaroo, Ceideburg 2
       Yield: 4 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
     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 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 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.
   Makes 4 servings.
   Recipe by Chris Manfield from The Paragon Cafe, Circular Quay. From an
   article in The Sydney Morning Herald by Shelli-Anne Couch. 3/2/93.
   Courtesy, Mark Herron.
   Posted by Stephen Ceideberg; June 4 1993.