A mouth-watering vegetable medley forms the base of this sensational stir-fry, with fried onion, charred broccoli, carrot ribbons, pickled peppers and umami-packed stir-fry sauce. Juicy seared ostrich chunks and toasted cashew nuts finish this colourful, culinary delight.
Veggie & Ostrich Stir-fry
Veggie & Ostrich Stir-fry
with pickled peppers, broccoli, mushrooms & cashew nuts
Hands on Time: 30 - 50 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Broccoli Florets
- Button Mushrooms
- Carrot
- Cashew Nuts
- Free-range Ostrich Chunks
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Ostrich
- Pickled Bell Peppers
- Red Onion
- Red Onions
- Stir Fry Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
TOASTED CASHEWS
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN Ostrich
Pat dry the Ostrich with paper towel. Return the pan to high heat with a drizzle of oil. When hot, fry the ostrich pieces until golden 30-60 seconds per side. Remove from the pan and season.
FRIED MUSHROOMS
Return the pan to medium heat with a drizzle of oil. When hot, add the quartered mushrooms and fry until golden, 4-5 minutes. Remove from the pan and season.
STIR-FRY
Return the pan to medium-high heat with a drizzle of oil. When hot, add the broccoli pieces and the sliced onion. Fry until the onion is soft and the broccoli is slightly charred, 5-6 minutes. Add the grated garlic and the grated ginger, and fry until fragrant, 1-2 minutes. Add the cooked mushrooms, the Ostrich, the carrot ribbons, sliced pickled peppers, and the stir-fry sauce. Mix to combine and simmer until the carrots are warmed through, 1-2 minutes.
AND… DONE!
Plate up the stir-fry and sprinkle over the toasted cashew nuts. Easy peasy, Chef!
TOASTED CASHEWS
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN Ostrich
Pat dry the Ostrich with paper towel. Return the pan to high heat with a drizzle of oil. When hot, fry the ostrich pieces until golden 30-60 seconds per side. Remove from the pan and season.
FRIED MUSHROOMS
Return the pan to medium heat with a drizzle of oil. When hot, add the quartered mushrooms and fry until golden, 4-5 minutes. Remove from the pan and season.
STIR-FRY
Return the pan to medium-high heat with a drizzle of oil. When hot, add the broccoli pieces and the sliced onion. Fry until the onion is soft and the broccoli is slightly charred, 5-6 minutes. Add the grated garlic and the grated ginger, and fry until fragrant, 1-2 minutes. Add the cooked mushrooms, the Ostrich, the carrot ribbons, sliced pickled peppers, and the stir-fry sauce. Mix to combine and simmer until the carrots are warmed through, 1-2 minutes.
AND… DONE!
Plate up the stir-fry and sprinkle over the toasted cashew nuts. Easy peasy, Chef!
TOASTED CASHEWS
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN Ostrich
Pat dry the Ostrich with paper towel. Return the pan to high heat with a drizzle of oil. When hot, fry the ostrich pieces until golden 30-60 seconds per side. Remove from the pan and season.
FRIED MUSHROOMS
Return the pan to medium heat with a drizzle of oil. When hot, add the quartered mushrooms and fry until golden, 5-6 minutes. You may need to do this step in batches. Remove from the pan and season.
STIR-FRY
Return the pan to medium-high heat with a drizzle of oil. When hot, add the broccoli pieces and the sliced onion. Fry until the onion is soft and the broccoli is slightly charred, 7-8 minutes. Add the grated garlic and the grated ginger, and fry until fragrant, 1-2 minutes. Add the cooked mushrooms, the Ostrich, the carrot ribbons, sliced pickled peppers, and the stir-fry sauce. Mix to combine and simmer until the carrots are warmed through, 2-3 minutes.
AND… DONE!
Plate up the stir-fry and sprinkle over the toasted cashew nuts. Easy peasy, Chef!
TOASTED CASHEWS
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN Ostrich
Pat dry the Ostrich with paper towel. Return the pan to high heat with a drizzle of oil. When hot, fry the ostrich pieces until golden 30-60 seconds per side. Remove from the pan and season.
FRIED MUSHROOMS
Return the pan to medium heat with a drizzle of oil. When hot, add the quartered mushrooms and fry until golden, 5-6 minutes. You may need to do this step in batches. Remove from the pan and season.
STIR-FRY
Return the pan to medium-high heat with a drizzle of oil. When hot, add the broccoli pieces and the sliced onion. Fry until the onion is soft and the broccoli is slightly charred, 7-8 minutes. Add the grated garlic and the grated ginger, and fry until fragrant, 1-2 minutes. Add the cooked mushrooms, the Ostrich, the carrot ribbons, sliced pickled peppers, and the stir-fry sauce. Mix to combine and simmer until the carrots are warmed through, 2-3 minutes.
AND… DONE!
Plate up the stir-fry and sprinkle over the toasted cashew nuts. Easy peasy, Chef!
Frequently Asked Questions
What is the preparation time for Veggie & Ostrich Stir-fry?
The preparation time for Veggie & Ostrich Stir-fry with pickled peppers, broccoli, mushrooms & cashew nuts is between 30 and 50 minutes.
What is the total time required to make Veggie & Ostrich Stir-fry with pickled peppers, broccoli, mushrooms & cashew nuts?
The total time required to make Veggie & Ostrich Stir-fry with pickled peppers, broccoli, mushrooms & cashew nuts is between 35 and 55 minutes.
How many servings does Veggie & Ostrich Stir-fry provide?
4 servings
What are the main ingredients in Veggie & Ostrich Stir-fry?
Broccoli Florets, Button Mushrooms, Carrot, Cashew Nuts, Free-range Ostrich Chunks, Fresh Ginger, Garlic Clove, Garlic Cloves, Ostrich, Pickled Bell Peppers, Red Onion, Red Onions, Stir Fry Sauce
What is the nutritional information of Veggie & Ostrich Stir-fry?
Calories: 454, Carbs: 41 grams, Fat: grams, Protein: 45.4 grams, Sugar: 20.2 grams, Salt: 1063 grams
How do I prepare Veggie & Ostrich Stir-fry?
FRIED MUSHROOMS: Return the pan to medium heat with a drizzle of oil. When hot, add the quartered mushrooms and fry until golden, 4-5 minutes. Remove from the pan and season. TOASTED CASHEWS: Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. GOLDEN OSTRICH: Pat dry the ostrich with paper towel. Return the pan to high heat with a drizzle of oil. When hot, fry the ostrich pieces until golden 30-60 seconds per side. Remove from the pan and season. STIR-FRY: Return the pan to medium-high heat with a drizzle of oil. When hot, add the broccoli pieces and the sliced onion. Fry until the onion is soft and the broccoli is slightly charred, 5-6 minutes. Add the grated garlic and the grated ginger, and fry until fragrant, 1-2 minutes. Add the cooked mushrooms, the ostrich, the carrot ribbons, sliced pickled peppers, and the stir-fry sauce. Mix to combine and simmer until the carrots are warmed through, 1-2 minutes. AND… DONE!: Plate up the stir-fry and sprinkle over the toasted cashew nuts. Easy peasy, Chef!
What should be prepared from my kitchen to make Veggie & Ostrich Stir-fry?
Broccoli Florets, Button Mushrooms, Carrot, Cashew Nuts, Free-range Ostrich Chunks, Fresh Ginger, Garlic Clove, Garlic Cloves, Ostrich, Pickled Bell Peppers, Red Onion, Red Onions, Stir Fry Sauce
How many calories does Veggie & Ostrich Stir-fry have?
454 calories
How much fat content does Veggie & Ostrich Stir-fry have?
grams
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