eCook Meal
Kung Pao Ostrich
with fluffy rice & toasted peanuts
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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R263.93
for 4 servings · R65.98 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Piquanté Peppers needs 80 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 20% of packR11.80
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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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Peanuts needs 60 gBlack Cat Crunchy Peanut Butter 800 g 800 g at R95.99 · 8% of packR7.20
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Bell Peppers needs 2Green Pepper R18.99 · whole pack (size can't be divided)R18.99
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Pak Choi needs 600 gBaby Pak Choi 200 g 200 g at R44.99 · 3.0× packsR134.97
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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
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Cornflour needs 80 mlMaizena Cornflour 500 g R39.99 · whole pack (size can't be divided)R39.99
Not in the Woolies basket — source these elsewhere:
- Free-range Ostrich Strips
- Kung Pao Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Cornflour, Free-Range Ostrich Strips, Jasmine Rice, Kung Pao Sauce, Onion, 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?
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. 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! 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. 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. 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.
What should be prepared from my kitchen to make Kung Pao Ostrich?
Bell Pepper, Cornflour, Free-Range Ostrich Strips, Jasmine Rice, Kung Pao Sauce, Onion, 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