Go Back

Ostrich Chop Suey

Easy to make and adaptable ostrich chop suey recipe. Ready in 30 minutes or less, this stir fry of ostrich with vegetables is packed full of flavour!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Servings 4

Ingredients
  

For the stir fry

  • 3 tbsp olive oil
  • 400 g ostrich cubes
  • 1 tsp grated garlic
  • 2 green onions, sliced
  • 2 carrots, peeled and julienned
  • 1 handful mangetout (around 150g)
  • 100 g mushrooms

For the marinade

  • 2 tsp grated garlic
  • 2 tsp grated ginger
  • 2 tbsp soy sauce
  • 1/2 tsp ground cinnamon
  • 1 pinch ground cloves
  • 1/2 tsp black pepper
  • 1 tbsp cornstarch

For the sauce

  • 2 tbsp soy sauce
  • 2 tsp brown sugar
  • 1/2 tsp red pepper flakes (optional)
  • 1/4 cup water

Instructions
 

  • Combine all ingredients for the marinade, except for the cornstarch and add in the thinly sliced ostrich meat.
  • After 10 minutes stir in the cornstarch.
  • Heat 1 tbsp of olive oil in a large non-stick pan over medium high heat.
  • Cook the ostrich in a single layer, in batches, for a minute on each side. Then, remove and set aside.
  • Heat the remaining oil over medium high and add the stir fry ingredients: garlic, carrots, green onions, mushrooms and mange-tout and stir for 2-3 minutes.
  • Add the sauce ingredients- soy sauce, sugar, water, chilli flakes, and the reserved ostrich, stirring to combine.
  • Cook for a minute for the sauce to thicken before taking off the heat.
  • Serve with jasmine/fluffy rice.