In a small bowl create a slurry with the water, 2T cornstarch and garlic powder.
Add ostrich and toss.
In a wok over medium heat, heat the oil and stir-fry the ostrich in batches until done (rare - medium-rare).
Add a bit more oil (if necessary) and stir-fry the onions, garlic and ginger until soft and aromatic.
Add the vegetables and stir-fry until done - I like my stir-fry crunchy.
Add the ostrich and mix.
In a bowl mix together the soy sauce, last T of cornstarch, sugar, ground ginger and stock and add to the wok.
Combine, check seasoning and crunchiness of vegetables and serve.
I love stir-fries, as I can start my cooking process and be done 30 minutes later. This is great for those holiday days when you're too busy holidaying to care about supper, but still want to your children to eat something healthy at the usual time.