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STIR FRY OSTRICH
  • 1 pound ostrich, from the fan or other tender cut --Cut into 1 " X 2 1/2' to 3' strips
  • 1 cup broccoli -- cut into 2" lenghts
  • 1 cup cauliflower flowerets - cut into 2" length
  • 1 cup green beans -- cut into 2" length
  • 3/4 cup chicken stock
  • 3 tbls Soy sauce
  • 3 tbls hoisin sauce
  • 1 tbls Cornstarch
  • 1/3 cup corn oil
  • 3 slices ginger root, finely minced
  • 2 large cloves garlic, finely minced
  • 3 small boiling onions, cut into quarters, layers separated
  • 1 red bell pepper, cut into 1" squares
  • large shittake mushrooms, stems removed and cap sliced
  • 8 green onions, white and light green part only, cut on diagonal in 1 1/2" lengths
  • 2 tsp. lightly toasted sesame seeds 2 tsp. sesame seed oil 1/8 cup
  • chopped fresh cilantro
    1. Sprinkle meat with salt and pepper and set aside. Blanch broccoli, cauliflower and beans one to two minutes, drain and refresh in ice water. Dry well and set aside.
    2. Combine 1/2-cup stock with soy sauce and hoisin sauce; set aside. Combines remaining stock with cornstarch and set aside. (Stir well before using.)
    3. Heat wok over high heat and add corn oil. When oil is simmering hot, add half the meat and stir-fry until nicely browned on outside but still rare inside, about two minutes. Remove to a plate with tongs and stir-fry remaining meat. Remove and keep warm
    4. Pour off all but l tablespoon oil, reheat wok, and add ginger, garlic, boiling onions, bell pepper and mushrooms. Stir-fry two to three minutes.
    5. Return meat to wok, add soy mixture and bring to boil for one to two minutes. Add broccoli, cauliflower, green beans and green onions. Reduce heat slightly and stir in cornstarch binder Cook, stirring, until thickened, about one minute. Toss in sesame seed oil and garnish with sesame seeds and cilantro.

     

     
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