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Ingredientes
- 400 gm Kangaroo fillet, trimmed and sliced into thin strips
- 1 bn Baby bok choy, washed
- 2 tsp Birdseye chillies, minced
- 1 tsp Shallots (not spring onions), minced
- 1 tsp clv garlic, minced
- 1 tsp Fresh green ginger, minced
- 25 ml Chinese brown rice wine
- 1 Tbsp. Black beans, washed and liquid removed
- 150 ml Light beef stock
- 50 ml Soy sauce
- 1 tsp Fish sauce
- 1 tsp Freshly grnd black pepper.
Direcciones
- Trim bok choy leaves, slice larger ones in half lengthways, leaving stalks attached. Heat some oil in wok; add in shallots, 3/4 of chillies, 3/4 of garlic and ginger and saute/fry quickly for 30 seconds till aromatic. Add in the brown rice wine and reduce till it thickens. Add in black beans, stock, soy sauce, and bring to boil. Cook for five min then take off heat and set aside.
- Heat some oil in a clean wok; add in the remaining garlic and chillies, then kangaroo strips. Toss quickly for a few seconds over high heat. Add in the hot sauce and the bok choy leaves. Cook quickly for a few seconds till leaves are wilted, for one minute only. Season with fish sauce and freshly grnd black pepper. Pile onto centre of plate and serve immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 997g | |
| Calories 224 | |
| Calories from Fat 18 | 8% |
| Total Fat 2.1g | 3% |
| Saturated Fat 0.47g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4481mg | 187% |
| Potassium 2318mg | 66% |
| Total Carbs 32.26g | 9% |
| Dietary Fiber 10.3g | 34% |
| Sugars 10.18g | 7% |
| Protein 19.74g | 32% |
