Recipes Main Ingredient Ostrich
1 lb. ostrich loin, cut into strips
salt and pepper to taste
1 C. each broccoli, cauliflower flowerettes, and green beans cut in 2-inch lengths
3/4 C. chicken stock
3 T. soy sauce
3 T. hoisin sauce
1 T. cornstarch
1/3 C. corn oil
3 slices ginger root, finely minced
2 large cloves garlic, finely minced
3 small boiling onions, cut into quarters
1 red bell pepper, cut into 1-inch squares
2 large shiitake mushrooms, stems removed, caps sliced
8 green onions, white part only, cut into 1 1/2-inch lengths
2 t. lightly toasted sesame seeds
2 t. sesame seed oil
1/8 C. fresh cilantro, chopped
Season meat with salt and pepper and set aside.
Blanch broccoli, cauliflower and green beans 1 to 2 minutes, drain and refresh in ice water. Dry well and set aside.
Combine 1/2 cup stock with soy sauce and hoisin sauce and set aside.
Combine remaining stock with cornstarch and set aside (stir well before using).
Heat wok over high heat and add corn oil. When oil is shimmery hot, add half of the seasoned meat and stir until nicely browned on outside but still rare inside, about 2 minutes. Remove to a plate and repeat with remaining meat. Remove and keep warm.
Pour off all but 1 tablespoon of oil. Reheat wok, add ginger, garlic, boiling onions, bell peppers and mushrooms. Stir-fry 2 to 3 minutes.
Return meat to wok and add soy sauce mixture, bring to boil for 1 minute. Add broccoli, cauliflower, green beans and green onions.
Reduce heat slightly and stir in cornstarch mixture. Cook, stirring, until thickened, about 1 minute. Stir in sesame seed oil.
Garnish with sesame seeds and cilantro.