What is the total time required to make Kung Pao Ostrich with fluffy rice & toasted peanuts?

The total time required to make Kung Pao Ostrich with fluffy rice & toasted peanuts is between 30 and 45 minutes.

What are the main ingredients in Kung Pao Ostrich?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Kung Pao Ostrich?

Calories: 927, Carbs: 129 grams, Fat: grams, Protein: 47.3 grams, Sugar: 31.9 grams, Salt: 1231 grams

How do I prepare Kung Pao Ostrich?

TIME TO EAT: Dish up the rice and top with the saucy ostrich. Scatter over the drained piquanté peppers and the toasted nuts. Tuck in, Chef! KUNG PAO: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onions, the pak choi stems and the pepper strips until lightly golden, 5-6 minutes. Mix in the kung pao sauce and 200ml of water. Simmer until slightly thickening, 4-5 minutes. In the final minute, mix in the browned strips, and the shredded pak choi leaves. Remove from the heat and season. STRIPS: Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel and coat with the cornflour. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season. NUTS: Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. RICE: Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.

What should be prepared from my kitchen to make Kung Pao Ostrich?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Kung Pao Ostrich

Created during the Qing Dynasty, the modern version of this dish is now so popular, it has even been savoured by astronauts in space! Our UCOOK version replaces chicken with ostrich, which tops fluffy rice together with a very special kung pao sauce that packs a punch. Enjoyed with pak choi, toasted peanuts, and piquanté peppers.

Kung Pao Ostrich

with fluffy rice & toasted peanuts

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Bell Pepper
Bell Peppers
Cornflour
Free-Range Ostrich Strips
Jasmine Rice
Kung Pao Sauce
Onion
Onions
Ostrich
Pak Choi
Peanuts
Piquanté Peppers

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

RICE
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
NUTS
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
STRIPS
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel and coat with the cornflour. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season.
KUNG PAO
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onions, the pak choi stems and the pepper strips until lightly golden, 5-6 minutes. Mix in the kung pao sauce and 100ml of water. Simmer until slightly thickening, 4-5 minutes. In the final minute, mix in the browned strips, and the shredded pak choi leaves. Remove from the heat and season.
TIME TO EAT
Dish up the rice and top with the saucy ostrich. Scatter over the drained piquanté peppers and the toasted nuts. Tuck in, Chef!

Jasmine Rice - 100ml
Peanuts - 15g
Free-range Ostrich Strips - 150g
Cornflour - 20ml
Onion - 1
Pak Choi - 150g
Bell Pepper - 1
Kung Pao Sauce - 50ml
Piquanté Peppers - 20g

Download the Recipe

Serves 2

RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
NUTS
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
STRIPS
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel and coat with the cornflour. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season.
KUNG PAO
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onions, the pak choi stems and the pepper strips until lightly golden, 5-6 minutes. Mix in the kung pao sauce and 200ml of water. Simmer until slightly thickening, 4-5 minutes. In the final minute, mix in the browned strips, and the shredded pak choi leaves. Remove from the heat and season.
TIME TO EAT
Dish up the rice and top with the saucy ostrich. Scatter over the drained piquanté peppers and the toasted nuts. Tuck in, Chef!

Jasmine Rice - 200ml
Peanuts - 30g
Free-range Ostrich Strips - 300g
Cornflour - 40ml
Onion - 1
Pak Choi - 300g
Bell Pepper - 1
Kung Pao Sauce - 100ml
Piquanté Peppers - 40g

Download the Recipe

Serves 3

RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
NUTS
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
STRIPS
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel and coat with the cornflour. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season. You may need to do this step in batches.
KUNG PAO
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onions, the pak choi stems and the pepper strips until lightly golden, 6-7 minutes. Mix in the kung pao sauce and 300ml of water. Simmer until slightly thickening, 5-6 minutes. In the final minute, mix in the browned strips, and the shredded pak choi leaves. Remove from the heat and season.
TIME TO EAT
Dish up the rice and top with the saucy ostrich. Scatter over the drained piquanté peppers and the toasted nuts. Tuck in, Chef!

Jasmine Rice - 300ml
Peanuts - 45g
Free-range Ostrich Strips - 450g
Cornflour - 60ml
Onions - 2
Pak Choi - 450g
Bell Peppers - 2
Kung Pao Sauce - 150ml
Piquanté Peppers - 60g

Download the Recipe

Serves 4

RICE
Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
NUTS
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
STRIPS
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel and coat with the cornflour. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season. You may need to do this step in batches.
KUNG PAO
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onions, the pak choi stems and the pepper strips until lightly golden, 6-7 minutes. Mix in the kung pao sauce and 400ml of water. Simmer until slightly thickening, 5-6 minutes. In the final minute, mix in the browned strips, and the shredded pak choi leaves. Remove from the heat and season.
TIME TO EAT
Dish up the rice and top with the saucy ostrich. Scatter over the drained piquanté peppers and the toasted nuts. Tuck in, Chef!