Pheasant style stir fry
Recipe: pheasant stir fry
Pheasant Stir Fry
2 tablespoons soy sauce
2 tablespoons cornstarch
1 tablespoon minced fresh gingerroot or 3/4 teaspoon ground ginger
1 tablespoon chicken bouillon granules
1 1/3 cups water
1 boneless skinless pheasant breast (about 3/4 pound) cut into strips
2 tablespoons vegetable oil, divided
1 cup broccoli florets
1 cup julienne carrots
1 cup julienne celery
1 cup julienne onion
1 cup frozen snow peas
Hot prepared wild or white rice
In a small bowl, combine the soy sauce, ginger, cornstarch and bouillon. Add water; reserved.
In a frying pan or wok over medium-high heat, stir-fry pheasant in 1 tablespoon of the oil till no longer pink, about 3 to 4 minutes. Remove and keep warm.
Add staying oil to pan. Stir-fry broccoli and carrots for 2 minutes.
Include celery, onion and peas; stir-fry till the vegetables are crisp-tender, about 4 to 5 minutes.
Stir soy sauce mix and add to the frying pan; give a boil. Cook and stir for 2 minutes.
Return meat to pan and heat through.
Serve over rice.
Yields 4 servings.