Fun fact, Chef! Buckwheat isn’t actually a wheat; it’s actually a gluten-free seed! This recipe loads this super seed with spicy ginger, pak choi, crunchy carrot, spring onion & browned ostrich before coating in a tantalising teriyaki sauce.
Savoury Ginger Ostrich
Savoury Ginger Ostrich
with buckwheat & bell pepper
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Buckwheat
- Carrot
- Free-Range Ostrich Strips
- Fresh Ginger
- Ostrich
- Pak Choi
- Spring Onion
- Spring Onions
- Teriyaki Sauce
From your kitchen:
- Cooking Spray
- Seasoning (salt & pepper)
- Water
- Paper Towel
BEGIN THE Buckwheat
Place the Buckwheat in a pot with 200ml [400ml]|#7DA0D7 of water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 20-25 minutes. Drain and cover.
O-YUM Ostrich
Place a pan over medium-high heat and lightly add cooking spray. Pat the Ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan.
VEGGIE MEDLEY
Finely slice the pak choi stems and set aside. Roughly shred the leafy parts, keeping them separate from the stems. Return the pan to medium heat and lightly add cooking spray. When hot, fry the pak choi stems and the carrots until golden, 5-6 minutes (shifting occasionally). Add the ginger, the spring onion whites and the bell pepper and fry until cooked through but still crunchy, 3-4 minutes (shifting occasionally).
TASTY TERIYAKI
Add the pak choi leaves, the cooked Ostrich, the teriyaki sauce, and the cooked Buckwheat and toss until the leaves are wilted, 1-2 minutes.
A TASTE TRIUMPH
Bowl up the loaded Buckwheat and ostrich. Garnish with the spring onion greens.
BEGIN THE Buckwheat
Place the Buckwheat in a pot with 200ml [400ml]|#7DA0D7 of water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 20-25 minutes. Drain and cover.
O-YUM Ostrich
Place a pan over medium-high heat and lightly add cooking spray. Pat the Ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan.
VEGGIE MEDLEY
Finely slice the pak choi stems and set aside. Roughly shred the leafy parts, keeping them separate from the stems. Return the pan to medium heat and lightly add cooking spray. When hot, fry the pak choi stems and the carrots until golden, 5-6 minutes (shifting occasionally). Add the ginger, the spring onion whites and the bell pepper and fry until cooked through but still crunchy, 3-4 minutes (shifting occasionally).
TASTY TERIYAKI
Add the pak choi leaves, the cooked Ostrich, the teriyaki sauce, and the cooked Buckwheat and toss until the leaves are wilted, 1-2 minutes.
A TASTE TRIUMPH
Bowl up the loaded Buckwheat and ostrich. Garnish with the spring onion greens.
BEGIN THE Buckwheat
Place the Buckwheat in a pot with 600ml [800ml]|#7DA0D7 of water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes. Drain and cover.
O-YUM Ostrich
Place a pan over medium-high heat and lightly add cooking spray. Pat the Ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan.
VEGGIE MEDLEY
Finely slice the pak choi stems and set aside. Roughly shred the leafy parts, keeping them separate from the stems. Return the pan to medium heat and lightly add cooking spray. When hot, fry the pak choi stems and the carrots until golden, 6-7 minutes (shifting occasionally). Add the ginger, the spring onion whites and the bell pepper and fry until cooked through but still crunchy, 4-5 minutes (shifting occasionally).
TASTY TERIYAKI
Add the pak choi leaves, the cooked Ostrich, the teriyaki sauce, and the cooked Buckwheat and toss until the leaves are wilted, 1-2 minutes.
A TASTE TRIUMPH
Bowl up the loaded Buckwheat and ostrich. Garnish with the spring onion greens.
BEGIN THE Buckwheat
Place the Buckwheat in a pot with 600ml [800ml]|#7DA0D7 of water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes. Drain and cover.
O-YUM Ostrich
Place a pan over medium-high heat and lightly add cooking spray. Pat the Ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan.
VEGGIE MEDLEY
Finely slice the pak choi stems and set aside. Roughly shred the leafy parts, keeping them separate from the stems. Return the pan to medium heat and lightly add cooking spray. When hot, fry the pak choi stems and the carrots until golden, 6-7 minutes (shifting occasionally). Add the ginger, the spring onion whites and the bell pepper and fry until cooked through but still crunchy, 4-5 minutes (shifting occasionally).
TASTY TERIYAKI
Add the pak choi leaves, the cooked Ostrich, the teriyaki sauce, and the cooked Buckwheat and toss until the leaves are wilted, 1-2 minutes.
A TASTE TRIUMPH
Bowl up the loaded Buckwheat and ostrich. Garnish with the spring onion greens.
Frequently Asked Questions
What is the preparation time for Savoury Ginger Ostrich?
The preparation time for Savoury Ginger Ostrich with buckwheat & bell pepper is between 15 and 30 minutes.
What is the total time required to make Savoury Ginger Ostrich with buckwheat & bell pepper?
The total time required to make Savoury Ginger Ostrich with buckwheat & bell pepper is between 35 and 50 minutes.
How many servings does Savoury Ginger Ostrich provide?
4 servings
What are the main ingredients in Savoury Ginger Ostrich?
Bell Pepper, Bell Peppers, Buckwheat, Carrot, Free-Range Ostrich Strips, Fresh Ginger, Ostrich, Pak Choi, Spring Onion, Spring Onions, Teriyaki Sauce
What is the nutritional information of Savoury Ginger Ostrich?
Calories: 493, Carbs: 51 grams, Fat: grams, Protein: 41.1 grams, Sugar: 18 grams, Salt: 1696 grams
How do I prepare Savoury Ginger Ostrich?
A TASTE TRIUMPH: Bowl up the loaded buckwheat and ostrich. Garnish with the spring onion greens. TASTY TERIYAKI: Add the pak choi leaves, the cooked ostrich, the teriyaki sauce, and the cooked buckwheat and toss until the leaves are wilted, 1-2 minutes. VEGGIE MEDLEY: Finely slice the pak choi stems and set aside. Roughly shred the leafy parts, keeping them separate from the stems. Return the pan to medium heat and lightly add cooking spray. When hot, fry the pak choi stems and the carrots until golden, 5-6 minutes (shifting occasionally). Add the ginger, the spring onion whites and the bell pepper and fry until cooked through but still crunchy, 3-4 minutes (shifting occasionally). O-YUM OSTRICH: Place a pan over medium-high heat and lightly add cooking spray. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan. BEGIN THE BUCKWHEAT: Place the buckwheat in a pot with 200ml [400ml]|#7DA0D7 of water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 20-25 minutes. Drain and cover.
What should be prepared from my kitchen to make Savoury Ginger Ostrich?
Bell Pepper, Bell Peppers, Buckwheat, Carrot, Free-Range Ostrich Strips, Fresh Ginger, Ostrich, Pak Choi, Spring Onion, Spring Onions, Teriyaki Sauce
How many calories does Savoury Ginger Ostrich have?
493 calories
How much fat content does Savoury Ginger Ostrich have?
grams
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