Ingredients:

• 4 ostrich medallions
• 100mls soya sauce
• 1 tablespoon freshly chopped   thyme
• 3 large portabello Mushrooms, sliced
• 2 shanghai bok choy, sliced
• 2 spring onions, sliced
• 1 celery stick, sliced
• 100g beansprouts
• 100g snowpeashoots
• 2 shallots, finely diced
• 3 cloves garlic, crushed, chopped
• ¼ cup white wine
• 2 tablespoons. fresh thyme, chopped
• Olive oil
• Salt and Pepper
• 1 Ostrich egg

Chinese Vegetables Preparation: Heat a pan with olive oil till hot, Sauté shallots and garlic in oil then add bok choy, celery, spring onions, bean sprouts, mushrooms and snow peas. Deglaze with white wine; add chopped thyme and Dijon mustard. Check seasoning. Saute for 5 minutes then leave to the side.

Crack open egg and whisk in a bowl, season to taste. Heat a pan with olive oil, pour in egg and using a fork, bring the edges to the center till egg has fully cooked. Tip out onto a chopping board and slice into thin strips. Fold into vegetables.

Ostrich Preparation: Season ostrich meat with salt and pepper, mix with the fresh thyme, dip into soy sauce and bbq for 5 minutes till medium rare. 

Arrange stir-fry onto a plate. Slice the ostrich and fan out the meat, place on top, garnish and serve hot.