eCook Meal
Savoury Ginger Ostrich
with buckwheat & bell pepper
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.
Serving guide
Choose your portion size.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R258.97
for 4 servings · R64.74 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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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 400 gBaby Pak Choi 200 g 200 g at R44.99 · 2.0× packsR89.98
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Fresh Ginger needs 80 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 23% of packR22.85
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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 R45.00 · 16% of packR7.20
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Teriyaki Sauce needs 125 mlAsian Teriyaki Sauce 180 ml 180 ml at R58.99 · 69% of packR40.97
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Buckwheat needs 125 mlBuckwheat Flour 500 g R67.99 · whole pack (size can't be divided)R67.99
Not in the Woolies basket — source these elsewhere:
- Free-range Ostrich Strips
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Buckwheat, Carrot, Free-Range Ostrich Strips, Ginger, Ostrich, Pak Choi, Spring Onion, 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?
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. 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. A TASTE TRIUMPH: Bowl up the loaded buckwheat and ostrich. Garnish with the spring onion greens.
What should be prepared from my kitchen to make Savoury Ginger Ostrich?
Bell Pepper, Buckwheat, Carrot, Free-Range Ostrich Strips, Ginger, Ostrich, Pak Choi, Spring Onion, Teriyaki Sauce
How many calories does Savoury Ginger Ostrich have?
493 calories
How much fat content does Savoury Ginger Ostrich have?
grams