---------- Recipe via Meal-Master (tm) v8.02
  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
     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