The UCOOK kitchen has done it again! A uniquely created sauce, made from ingredients packed with umami, will be poured over browned ostrich. Served with steaming jasmine rice dotted with plump peas and pan-fried carrots infused with ginger. Time to savour the flavour, Chef!
Serving guide
Choose your portion size.
RICE & PEAS
Place the rice in a pot with 200ml [400ml]|#7DA0D7 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, add the peas, and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Ostrich & SOY SAUCE SLURRY
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan and cut into bite-sized pieces. Set aside. In a bowl, combine the soy sauce mix, and the Cornflour to make a slurry.
Ginger CARROTS
Return the pan to medium heat. When hot, fry the Carrot, and the onion until starting to brown and soften, 5-8 minutes. Add the ginger until fragrant, 1-2 minutes.
SIMMER YOUR DINNER
Add the soy sauce slurry, 50ml [100ml]|#7DA0D7 of water, and a sweetener (to taste). Simmer until slightly thickened 3-4 minutes. Add the browned meat, and seasoning.
DELISH DISH
Dish up the fluffy rice, and spoon over the saucy Ostrich. Enjoy!
RICE & PEAS
Place the rice in a pot with 200ml [400ml]|#7DA0D7 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, add the peas, and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Ostrich & SOY SAUCE SLURRY
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan and cut into bite-sized pieces. Set aside. In a bowl, combine the soy sauce mix, and the Cornflour to make a slurry.
Ginger CARROTS
Return the pan to medium heat. When hot, fry the Carrot, and the onion until starting to brown and soften, 5-8 minutes. Add the ginger until fragrant, 1-2 minutes.
SIMMER YOUR DINNER
Add the soy sauce slurry, 50ml [100ml]|#7DA0D7 of water, and a sweetener (to taste). Simmer until slightly thickened 3-4 minutes. Add the browned meat, and seasoning.
DELISH DISH
Dish up the fluffy rice, and spoon over the saucy Ostrich. Enjoy!
RICE & PEAS
Place the rice in a pot with 600ml [800ml]|#7DA0D7 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, add the peas, and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Ostrich & SOY SAUCE SLURRY
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). Remove from the pan and cut into bite-sized pieces. Set aside. In a bowl, combine the soy sauce mix, and the Cornflour to make a slurry.
Ginger CARROTS
Return the pan to medium heat. When hot, fry the Carrot, and the onion until starting to brown and soften, 8-10 minutes. Add the ginger until fragrant, 1-2 minutes.
SIMMER YOUR DINNER
Add the soy sauce slurry, 150ml [200ml]|#7DA0D7 of water, and a sweetener (to taste). Simmer until slightly thickened 4-5 minutes. Add the browned meat, and seasoning.
DELISH DISH
Dish up the fluffy rice, and spoon over the saucy Ostrich. Enjoy!
RICE & PEAS
Place the rice in a pot with 600ml [800ml]|#7DA0D7 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, add the peas, and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Ostrich & SOY SAUCE SLURRY
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). Remove from the pan and cut into bite-sized pieces. Set aside. In a bowl, combine the soy sauce mix, and the Cornflour to make a slurry.
Ginger CARROTS
Return the pan to medium heat. When hot, fry the Carrot, and the onion until starting to brown and soften, 8-10 minutes. Add the ginger until fragrant, 1-2 minutes.
SIMMER YOUR DINNER
Add the soy sauce slurry, 150ml [200ml]|#7DA0D7 of water, and a sweetener (to taste). Simmer until slightly thickened 4-5 minutes. Add the browned meat, and seasoning.
DELISH DISH
Dish up the fluffy rice, and spoon over the saucy Ostrich. Enjoy!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R213.05
for 4 servings · R53.26 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cornflour needs 20 mlMaizena Cornflour 500 g R39.99 · whole pack (size can't be divided)R39.99
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Jasmine Rice needs 400 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
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Free-range Ostrich Chunks needs 600 gOstrich Cubes 500 g 500 g at R75.99 · 1.20× packR91.19
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R49.99 · 16% of packR8.00
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- Soy Sauce Mix
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Ginger-soy Sauce & Ostrich?
The preparation time for Ginger-soy Sauce & Ostrich with jasmine rice & peas is between 20 and 35 minutes.
What is the total time required to make Ginger-soy Sauce & Ostrich with jasmine rice & peas?
The total time required to make Ginger-soy Sauce & Ostrich with jasmine rice & peas is between 30 and 50 minutes.
How many servings does Ginger-soy Sauce & Ostrich provide?
4 servings
What are the main ingredients in Ginger-soy Sauce & Ostrich?
Carrot, Cornflour, Ginger, Jasmine Rice, Onion, Ostrich, Pea, Soy Sauce Mix
What is the nutritional information of Ginger-soy Sauce & Ostrich?
Calories: 757, Carbs: 107 grams, Fat: grams, Protein: 42.9 grams, Sugar: 15.3 grams, Salt: 1460 grams
How do I prepare Ginger-soy Sauce & Ostrich?
RICE & PEAS: Place the rice in a pot with 200ml [400ml]|#7DA0D7 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, add the peas, and set aside to steam, 8-10 minutes. Fluff with a fork and cover. DELISH DISH: Dish up the fluffy rice, and spoon over the saucy ostrich. Enjoy! SIMMER YOUR DINNER: Add the soy sauce slurry, 50ml [100ml]|#7DA0D7 of water, and a sweetener (to taste). Simmer until slightly thickened 3-4 minutes. Add the browned meat, and seasoning. GINGER CARROTS: Return the pan to medium heat. When hot, fry the carrot, and the onion until starting to brown and soften, 5-8 minutes. Add the ginger until fragrant, 1-2 minutes. OSTRICH & SOY SAUCE SLURRY: Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan and cut into bite-sized pieces. Set aside. In a bowl, combine the soy sauce mix, and the cornflour to make a slurry.
What should be prepared from my kitchen to make Ginger-soy Sauce & Ostrich?
Carrot, Cornflour, Ginger, Jasmine Rice, Onion, Ostrich, Pea, Soy Sauce Mix
How many calories does Ginger-soy Sauce & Ostrich have?
757 calories
How much fat content does Ginger-soy Sauce & Ostrich have?
grams