eCook Meal
Asian Ostrich & Quinoa Stir-fry
with sesame seeds, hoisin sauce & fresh coriander
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!
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R252.53
for 4 servings · R63.13 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Asian Dressing needs 90 mlAsian Dressing 100 g R29.99 · whole pack (size can't be divided)R29.99
-
Hoisin Sauce needs 100 mlAsian Hoisin Sauce 150 ml 150 ml at R51.99 · 67% of packR34.66
-
Piquanté Peppers needs 120 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 30% of packR17.70
-
Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
-
Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
-
Baby Marrow needs 400 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 89% of packR37.32
-
Cornflour needs 125 mlMaizena Cornflour 500 g R39.99 · whole pack (size can't be divided)R39.99
-
Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
-
White Sesame Seeds needs 20 mlBlack and White Sesame Seeds Pretzel Thins 180 g R44.99 · whole pack (size can't be divided)R44.99
-
Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- Red & White Quinoa Mix
- Free-range Ostrich Strips
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Garlic, Ginger, Hoisin Sauce, Ostrich, Piquanté Peppers, Red & White Quinoa Mix, Spring Onion, 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?
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! 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. 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. 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.
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, Garlic, Ginger, Hoisin Sauce, Ostrich, Piquanté Peppers, Red & White Quinoa Mix, Spring Onion, 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