Just Quick Snacks : Orange ostrich stir fry

Saturday, 18 November 2017

Orange ostrich stir fry

Prepare veg:

Peel and matchstick slick a small carrot, a quarter inch round cut from a swede

Matchstick slice a 3” piece of celery, 3” piece of leek, 1 large flat mushroom, one eighth of each red, yellow and green bell peppers.

Shred 2 pointed cabbage leaves

Peel and small dice 1 shallot

Put them all into a bowl and add freshly ground black pepper and some dried white pepper.

Cut 1 small ostrich steak into long thin strips and put into a bowl.

In another bowl add the juice from 1 orange, 1 tsp light and dark soy sauce, quarter spoonful of fennel seeds, 3 freshly grated peeled garlic cloves and a thumbsized piece of fresh ginger and a dash of tabasco sauce. Cut half of the orange, peel and cut that half into bitesized pieces discarding the peel/pith and add the orange pieces to the bowl.

In another bowl add a handful of dried egg noodles and just cover with boiling water to soak for at least 5 minutes.

Heat your wok or large fry pan on med / high heat with 1 tbsp add the ostrich strips and stir to seal. Add all the veg stirring for 2 minutes, add a lid and leave for 2 minutes.

Add the orange bowl with its contents and stir for 2 minutes.

Drain the egg noodles and stir into the wok contents. Turn the hob heat off and leave 2 minutes with the lid on before serving.

My quick snacks blog –

November recipes –

Veal liver in Sage butter with cranberry red cabbage

Fillet steak with 3 onion pan fried cake

Brownies for one

October recipes –

Jumboprawns with 3 root mash

Kangeroo steaks with rosemary garlic butter

Honey glazed baked gammon with roasted veg

Easiest bacon tagliatelle