Ingredients:
1 lb cut ostrich strips
Salt & ground white pepper
1 cup ea broccoli pieces
1 cup cauliflower flowerets
1 cup green bean pieces
3/4 cup chicken stock
3 tbls soy sauce
3 tbls hoisin sauce
1 tbls cornstarch
1/3 cup corn oil
3 slices ginger - finely minced
2 lg cloves garlic - finely minced
3 sm boiling onions, cut up & separated
1 red bell pepper cut in 1" squares
2 lg shitake mushrooms, stems removed & cap sliced
8 green onions, white & lt green part only - cut
2 tsp lightly toasted sesame seeds
2 tsp sesame seed oil
1/8 cup chopped fresh cilantro

1. Sprinkle meat with salt and pepper and set aside. Blanch broccoli, cauliflower and beans one to two minutes, drain and refresh in ice water. Dry well and set aside.
2. Combine 1/2 cup stock with soy sauce and hoisin sauce; set aside. combine remaining stock with cornstarch and set aside. (Stir well before using.)
3. Heat wok over high heat and add corn oil. When oil is shimmery hot, add half the meat and stir-fry until nicely browned on outside but still rare inside, about two minutes. Remove to a plate with tongs and stir-fry two to three minutes.
4. Pour off all but 1 tablespoon oil, reheat wok, and add ginger, garlic, boiling onions, bell pepper and mushrooms. Stir-fry two to three minutes.
5. Return meat to wok, add soy mixture and bring to boil for one to two minutes. Add broccoli, cauliflower, green beans and green onions. Reduce heat slightly and stir in cornstarch binder. Cook, stirring, until thickened, about one minute. Toss in sesame seed oil and garnish with sesame seeds and cilantro.