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
Kung Pao Ostrich
with fluffy rice & toasted peanuts
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Kung Pao Ostrich?
The preparation time for Kung Pao Ostrich with fluffy rice & toasted peanuts is between 20 and 35 minutes.
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.
How many servings does Kung Pao Ostrich provide?
4 servings
What are the main ingredients in Kung Pao Ostrich?
Bell Pepper, Bell Peppers, Cornflour, Free-Range Ostrich Strips, Jasmine Rice, Kung Pao Sauce, Onion, Onions, Ostrich, Pak Choi, Peanuts, Piquanté Peppers
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?
Bell Pepper, Bell Peppers, Cornflour, Free-Range Ostrich Strips, Jasmine Rice, Kung Pao Sauce, Onion, Onions, Ostrich, Pak Choi, Peanuts, Piquanté Peppers
How many calories does Kung Pao Ostrich have?
927 calories
How much fat content does Kung Pao Ostrich have?
grams
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