Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 400      gram          kangaroo fillet -- trimmed
                        sliced into thin strips
   1      bunch         baby bok choy -- washed
   2      teaspoons     Birdseye chilies -- chopped
   1      teaspoon      shallots -- (not spring,
                        -- onions), chopped
   1      teaspoon      garlic cloves -- chopped
   1      teaspoon      fresh green ginger -- chopped
  25      milliliters   Chinese brown rice wine
   1      tablespoon    black beans -- washed and
 150      milliliter    light beef stock
  50      milliliters   soy sauce
   1      teaspoon      fish sauce
   1      teaspoon      freshly ground black pepper.

Preparation:

Trim bok choy leaves, slice larger ones in half lengthways, leaving stalks attached. Heat some oil in wok; add shallots, 3/4 of chilies, 3/4 of garlic and ginger and sauté 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 chilies, 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 center of plate and serve immediately. Makes 4 servings.