A coating of Chinese 5-spice-infused flour brings a wonderful crispiness to pan-seared ostrich strips. These are tossed with carrot matchsticks, crunchy peanuts, & fresh chilli before an umami-rich UCOOK Asian sauce is added, one of the many that our kitchen is famous for! Served on a bed of steaming jasmine rice and garnished with delicate spring onion greens.
Serving guide
Choose your portion size.
NICE RICE
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 and steam, 8-10 minutes. Fluff with a fork and cover.
CRISP UP THE Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with a paper towel, cut into small bite-sized pieces, and coat with the flour mix. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan.
VEGGIE MEDLEY & SAUCE
Return the pan to medium heat with a drizzle of oil if necessary. Fry the Carrot and spring onion whites until starting to brown, 4-5 minutes (shifting constantly, ensuring that the veggies don't burn). Reduce the heat and add the chilli, Peanuts, and Asian sauce. Return the ostrich to the pan, and allow to simmer until slightly reduced, 2-3 minutes. Remove from the heat.
AMAZING AROMAS
Bowl up your rice, top with the saucy stir-fry, and garnish with the spring onion greens. Enjoy dinner, Chef.
NICE RICE
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 and steam, 8-10 minutes. Fluff with a fork and cover.
CRISP UP THE Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with a paper towel, cut into small bite-sized pieces, and coat with the flour mix. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan.
VEGGIE MEDLEY & SAUCE
Return the pan to medium heat with a drizzle of oil if necessary. Fry the Carrot and spring onion whites until starting to brown, 4-5 minutes (shifting constantly, ensuring that the veggies don't burn). Reduce the heat and add the chilli, Peanuts, and Asian sauce. Return the ostrich to the pan, and allow to simmer until slightly reduced, 2-3 minutes. Remove from the heat.
AMAZING AROMAS
Bowl up your rice, top with the saucy stir-fry, and garnish with the spring onion greens. Enjoy dinner, Chef.
NICE RICE
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 and steam, 8-10 minutes. Fluff with a fork and cover.
CRISP UP THE Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with a paper towel, cut into small bite-sized pieces, and coat with the flour mix. When hot, fry the ostrich until browned, 2-3 minutes (shifting occasionally). You may need to do this step in batches. Remove from the pan.
VEGGIE MEDLEY & SAUCE
Return the pan to medium heat with a drizzle of oil if necessary. Fry the Carrot and spring onion whites until starting to brown, 6-8 minutes (shifting constantly, ensuring that the veggies don't burn). Reduce the heat and add the chilli, Peanuts, and Asian sauce. Return the ostrich to the pan, and allow to simmer until slightly reduced, 3-4 minutes. Remove from the heat.
AMAZING AROMAS
Bowl up your rice, top with the saucy stir-fry, and garnish with the spring onion greens. Enjoy dinner, Chef.
NICE RICE
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 and steam, 8-10 minutes. Fluff with a fork and cover.
CRISP UP THE Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with a paper towel, cut into small bite-sized pieces, and coat with the flour mix. When hot, fry the ostrich until browned, 2-3 minutes (shifting occasionally). You may need to do this step in batches. Remove from the pan.
VEGGIE MEDLEY & SAUCE
Return the pan to medium heat with a drizzle of oil if necessary. Fry the Carrot and spring onion whites until starting to brown, 6-8 minutes (shifting constantly, ensuring that the veggies don't burn). Reduce the heat and add the chilli, Peanuts, and Asian sauce. Return the ostrich to the pan, and allow to simmer until slightly reduced, 3-4 minutes. Remove from the heat.
AMAZING AROMAS
Bowl up your rice, top with the saucy stir-fry, and garnish with the spring onion greens. Enjoy dinner, Chef.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R214.75
for 4 servings · R53.69 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Peanuts needs 40 gBlack Cat Crunchy Peanut Butter 800 g 800 g at R91.99 · 5% of packR4.60
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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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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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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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Free-range Ostrich Chunks needs 600 gOstrich Cubes 500 g 500 g at R75.99 · 1.20× packR91.19
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Flour Mix needs 80 mlEasy To Bake Vetkoek Mix 1 kg R39.99 · whole pack (size can't be divided)R39.99
Not in the Woolies basket — source these elsewhere:
- UCOOK Asian Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Ostrich Stir-fry?
The preparation time for Ostrich Stir-fry with fresh chillies is between 25 and 45 minutes.
What is the total time required to make Ostrich Stir-fry with fresh chillies?
The total time required to make Ostrich Stir-fry with fresh chillies is between 30 and 50 minutes.
How many servings does Ostrich Stir-fry provide?
4 servings
What are the main ingredients in Ostrich Stir-fry?
Carrot, Flour Mix, Free-range Ostrich Chunks, Fresh Chilli, Fresh Chillies, Jasmine Rice, Peanuts, Spring Onion, Spring Onions, UCOOK Asian Sauce
What is the nutritional information of Ostrich Stir-fry?
Calories: 826, Carbs: 104 grams, Fat: grams, Protein: 41.5 grams, Sugar: 15.7 grams, Salt: 738 grams
How do I prepare Ostrich Stir-fry?
AMAZING AROMAS: Bowl up your rice, top with the saucy stir-fry, and garnish with the spring onion greens. Enjoy dinner, Chef. VEGGIE MEDLEY & SAUCE: Return the pan to medium heat with a drizzle of oil if necessary. Fry the carrot and spring onion whites until starting to brown, 4-5 minutes (shifting constantly, ensuring that the veggies don't burn). Reduce the heat and add the chilli, peanuts, and Asian sauce. Return the ostrich to the pan, and allow to simmer until slightly reduced, 2-3 minutes. Remove from the heat. CRISP UP THE OSTRICH: Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with a paper towel, cut into small bite-sized pieces, and coat with the flour mix. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan. NICE RICE: 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 and steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Ostrich Stir-fry?
Carrot, Flour Mix, Free-range Ostrich Chunks, Fresh Chilli, Fresh Chillies, Jasmine Rice, Peanuts, Spring Onion, Spring Onions, UCOOK Asian Sauce
How many calories does Ostrich Stir-fry have?
826 calories
How much fat content does Ostrich Stir-fry have?
grams