Pineapple cabbage from the wok with ostrich meat

Ingredients for 3 servings:

• 300 g ostrich fillet(s)
• 1 piece(s) ginger, approx. 5 g
• 1 piece(s) lemongrass, approx. 10 g
• 50 g spring onions
• 120 g bell pepper(s), green
• 120 g mango(s)
• 1 garlic clove(s)
• 1 chili pepper(s)
• 100 ml chicken stock
• 2 tbsp soy sauce, light
• ½ tbsp parsley, chopped
• 2 tbsp oil (peanut oil)
• 1 class can/n sauerkraut (Mildessa pineapple herb, approx. 425 ml)
• some salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cut the ostrich meat into thin strips. Peel and finely chop the ginger and garlic. Halve the chili pepper, removing the stem, seeds, and diaphragms, then cut the flesh into strips. Trim and chop the lemongrass. Trim the spring onion and slice it into fine rings. Quarter the bell pepper, removing the stems, seeds, and white membranes, and cut the flesh into strips. Cut the mango flesh into 1 cm cubes. Heat the peanut oil in a wok or frying pan. Season the meat with salt and pepper and stir-fry in the hot oil for about 3-4 minutes. Remove the meat. Add the ginger, garlic, chili, lemongrass, and spring onion to the wok and fry for 1 minute. Add the bell pepper strips and fry briefly. Then pour in the chicken stock. Add the seared ostrich meat and sauerkraut and cook for another 3 minutes. Add the mango cubes during the last minute. Finally, season with salt, pepper, soy sauce and parsley.