Kangaroo Strips
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.
Morocco, about one-tenth larger than California, lies across the Strait of
Gibraltar on the Mediterranean and looks out on the Atlantic from the northwest
shoulder of Africa. Algeria is to the east and Mauritania to the south. On the
Atlantic coast there is a fertile plain. The Mediterranean coast is mountainous.
The Atlas Mountains, running northeastward from the south to the Algerian
frontier, average 11,000 ft (3,353 m) in elevation