A great stir-fry is hard to beat! In this tasty ostrich version, crunchy baby marrow, piquanté peppers & tender stroganoff are all enrobed in an umami-rich sauce of garlic, ginger, soy & hoisin sauce. Tossed with red & white quinoa and sprinkled with sesame seeds, you won’t believe how fast & moreish it is!
Asian Ostrich & Quinoa Stir-fry
Asian Ostrich & Quinoa Stir-fry
with sesame seeds, hoisin sauce & fresh coriander
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Asian Dressing
- Baby Marrow
- Cornflour
- Free-Range Ostrich Strips
- Fresh Coriander
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Hoisin Sauce
- Ostrich
- Piquanté Peppers
- Red & White Quinoa Mix
- Spring Onion
- Spring Onions
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
COOK THE QUINOA
Place the rinsed quinoa in a pot with 150ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
SIZZLING STROG
Place a deep pan, with a lid, over medium-high heat with enough oil to cover the base. Pat the Ostrich dry with paper towel. In a bowl, toss the ostrich strips with the Cornflour and seasoning. When the pan is hot, add the coated ostrich and fry until crispy, 2-4 minutes per side. Remove and drain on paper towel.
MARROW & SESAME
Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the baby marrow pieces until charred, 2-3 minutes per side. Remove from the pan and season. Return the pan, wiped down, to medium heat. Add the sesame seeds and toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SAUCY STIR-FRY
Return the pan to low-medium heat with a drizzle of oil. When hot, add the grated ginger, the grated garlic, and the spring onion whites. Fry until fragrant, 1-2 minutes (shifting constantly). Add the Asian dressing and the hoisin sauce. Simmer until sticky and glossy, 1-2 minutes. Add the cooked Ostrich, the cooked baby marrow, the chopped peppers, and the cooked quinoa. Season and toss until coated.
LOOKING GOOD!
Bowl up the delicious Ostrich and quinoa stir-fry. Sprinkle over the toasted sesame seeds, the spring onion greens, and the picked coriander. Time to dine, Chef!
COOK THE QUINOA
Place the rinsed quinoa in a pot with 300ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
SIZZLING STROG
Place a deep pan, with a lid, over medium-high heat with enough oil to cover the base. Pat the Ostrich dry with paper towel. In a bowl, toss the ostrich strips with the Cornflour and seasoning. When the pan is hot, add the coated ostrich and fry until crispy, 2-4 minutes per side. Remove and drain on paper towel.
MARROW & SESAME
Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the baby marrow pieces until charred, 2-3 minutes per side. Remove from the pan and season. Return the pan, wiped down, to medium heat. Add the sesame seeds and toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SAUCY STIR-FRY
Return the pan to low-medium heat with a drizzle of oil. When hot, add the grated ginger, the grated garlic, and the spring onion whites. Fry until fragrant, 1-2 minutes (shifting constantly). Add the Asian dressing and the hoisin sauce. Simmer until sticky and glossy, 1-2 minutes. Add the cooked Ostrich, the cooked baby marrow, the chopped peppers, and the cooked quinoa. Season and toss until coated.
LOOKING GOOD!
Bowl up the delicious Ostrich and quinoa stir-fry. Sprinkle over the toasted sesame seeds, the spring onion greens, and the picked coriander. Time to dine, Chef!
COOK THE QUINOA
Place the rinsed quinoa in a pot with 450ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
SIZZLING STROG
Place a deep pan, with a lid, over medium-high heat with enough oil to cover the base. Pat the Ostrich dry with paper towel. In a bowl, toss the ostrich strips with the Cornflour and seasoning. When the pan is hot, add the coated ostrich and fry until crispy, 2-4 minutes per side. You may need to do this step in batches. Remove and drain on paper towel.
MARROW & SESAME
Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the baby marrow pieces until charred, 2-3 minutes per side. Remove from the pan and season. Return the pan, wiped down, to medium heat. Add the sesame seeds and toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SAUCY STIR-FRY
Return the pan to low-medium heat with a drizzle of oil. When hot, add the grated ginger, the grated garlic, and the spring onion whites. Fry until fragrant, 1-2 minutes (shifting constantly). Add the Asian dressing and the hoisin sauce. Simmer until sticky and glossy, 1-2 minutes. Add the cooked Ostrich, the cooked baby marrow, the chopped peppers, and the cooked quinoa. Season and toss until coated.
LOOKING GOOD!
Bowl up the delicious Ostrich and quinoa stir-fry. Sprinkle over the toasted sesame seeds, the spring onion greens, and the picked coriander. Time to dine, Chef!
COOK THE QUINOA
Place the rinsed quinoa in a pot with 600ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
SIZZLING STROG
Place a deep pan, with a lid, over medium-high heat with enough oil to cover the base. Pat the Ostrich dry with paper towel. In a bowl, toss the ostrich strips with the Cornflour and seasoning. When the pan is hot, add the coated ostrich and fry until crispy, 2-4 minutes per side. You may need to do this step in batches. Remove and drain on paper towel.
MARROW & SESAME
Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the baby marrow pieces until charred, 2-3 minutes per side. Remove from the pan and season. Return the pan, wiped down, to medium heat. Add the sesame seeds and toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SAUCY STIR-FRY
Return the pan to low-medium heat with a drizzle of oil. When hot, add the grated ginger, the grated garlic, and the spring onion whites. Fry until fragrant, 1-2 minutes (shifting constantly). Add the Asian dressing and the hoisin sauce. Simmer until sticky and glossy, 1-2 minutes. Add the cooked Ostrich, the cooked baby marrow, the chopped peppers, and the cooked quinoa. Season and toss until coated.
LOOKING GOOD!
Bowl up the delicious Ostrich and quinoa stir-fry. Sprinkle over the toasted sesame seeds, the spring onion greens, and the picked coriander. Time to dine, Chef!
Frequently Asked Questions
What is the preparation time for Asian Ostrich & Quinoa Stir-fry?
The preparation time for Asian Ostrich & Quinoa Stir-fry with sesame seeds, hoisin sauce & fresh coriander is between 20 and 35 minutes.
What is the total time required to make Asian Ostrich & Quinoa Stir-fry with sesame seeds, hoisin sauce & fresh coriander?
The total time required to make Asian Ostrich & Quinoa Stir-fry with sesame seeds, hoisin sauce & fresh coriander is between 30 and 45 minutes.
How many servings does Asian Ostrich & Quinoa Stir-fry provide?
4 servings
What are the main ingredients in Asian Ostrich & Quinoa Stir-fry?
Asian Dressing, Baby Marrow, Cornflour, Free-Range Ostrich Strips, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Hoisin Sauce, Ostrich, Piquanté Peppers, Red & White Quinoa Mix, Spring Onion, Spring Onions, White Sesame Seeds
What is the nutritional information of Asian Ostrich & Quinoa Stir-fry?
Calories: 672, Carbs: 91 grams, Fat: grams, Protein: 47 grams, Sugar: 26.3 grams, Salt: 1529 grams
How do I prepare Asian Ostrich & Quinoa Stir-fry?
SIZZLING STROG: Place a deep pan, with a lid, over medium-high heat with enough oil to cover the base. Pat the ostrich dry with paper towel. In a bowl, toss the ostrich strips with the cornflour and seasoning. When the pan is hot, add the coated ostrich and fry until crispy, 2-4 minutes per side. Remove and drain on paper towel. SAUCY STIR-FRY: Return the pan to low-medium heat with a drizzle of oil. When hot, add the grated ginger, the grated garlic, and the spring onion whites. Fry until fragrant, 1-2 minutes (shifting constantly). Add the Asian dressing and the hoisin sauce. Simmer until sticky and glossy, 1-2 minutes. Add the cooked ostrich, the cooked baby marrow, the chopped peppers, and the cooked quinoa. Season and toss until coated. COOK THE QUINOA: Place the rinsed quinoa in a pot with 300ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes. MARROW & SESAME: Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the baby marrow pieces until charred, 2-3 minutes per side. Remove from the pan and season. Return the pan, wiped down, to medium heat. Add the sesame seeds and toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. LOOKING GOOD!: Bowl up the delicious ostrich and quinoa stir-fry. Sprinkle over the toasted sesame seeds, the spring onion greens, and the picked coriander. Time to dine, Chef!
What should be prepared from my kitchen to make Asian Ostrich & Quinoa Stir-fry?
Asian Dressing, Baby Marrow, Cornflour, Free-Range Ostrich Strips, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Hoisin Sauce, Ostrich, Piquanté Peppers, Red & White Quinoa Mix, Spring Onion, Spring Onions, White Sesame Seeds
How many calories does Asian Ostrich & Quinoa Stir-fry have?
672 calories
How much fat content does Asian Ostrich & Quinoa Stir-fry have?
grams
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