Description
A secretly popular menu in Taiwanese taverns. A healthy dish rapid-frying completely odorless lean ostrich meat with celery, Taiwanese basil, and Shacha sauce.
Restaurants serving Stir-fried Ostrich Meat
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Ostrich meat(Tuo Niao Rou)
- Celery
- Shacha sauce
- Jiucengta(Taiwanese Basil)
- Garlic
- Potato starch
Instructions
- [Authentic Recipe]
- [Ostrich Meat Prep] Thinly slice fresh ostrich meat (Tuo Niao Rou: farm-raised for food in Taiwan), massage with soy sauce, wine, sesame oil, and potato starch.
- Julienne celery, carrots, and ginger.
- Heat oil in a wok, fragrantly sauté minced garlic and red chilies.
- Toss in the seasoned ostrich meat. Since it cooks very fast and toughens if overcooked, fry it rapidly on high (just until surface color changes) like velvet-coating.
- Add celery and carrots, season with the key flavor 'Shacha sauce (Taiwanese BBQ sauce)', soy sauce, and a little sugar.
- Finally, add a handful of raw Jiucengta (Taiwanese basil); remove from heat in dozens of seconds once the aroma spreads.
Learn more Spice, substitutes, tips
Key spices
Shacha richness and Taiwanese basil aroma
Substitutes at Japanese supermarkets
Beef round or lean venison (texture close to ostrich)
Pairing
Cold Beer or White Rice
Trivia
[For Adults] Ostrich sounds dry, but it's actually softer than lean beef (like filet) with zero odor. A miracle meat: high protein, low calorie, low cholesterol. The hidden staple preferred by connoisseur adults tired of 'Scallion Beef' at Taiwanese taverns.
Eating tips & etiquette
[Unique Eating] Chew the lean meat's umami along with the crisp celery, washing it down with beer while exclaiming in surprise, 'Wait, isn't this beef?!'
Allergen
Soy, Wheat (from soy sauce), Shrimp (from Shacha)