Mustard Greens and Bamboo Shoots with Pheasant Slices

Name: Mustard Greens and Bamboo Shoots with Pheasant Slices
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 150 g mustard greens (cleaned); 1 pheasant (skinned, gutted, meat sliced); 100 g bamboo shoots (cleaned, sliced thinly, blanched); 60 g egg white (for batter); 50 g cooked lard; 20 g cooking wine; 5 g salt; 7 g MSG; 25 g sesame oil; 25 g wet starch (for thickening); 50 g chicken broth

A home-style stir-fry with a green-and-white palette, crisp texture, and tender, savory flavor.

35 min

Easy

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Mustard Greens and Bamboo Shoots with Pheasant Slices

Ingredients

mustard greens (cleaned) 150 g

pheasant (skinned, gutted, meat sliced) 1

bamboo shoots (cleaned, sliced thinly, blanched) 100 g

egg white (for batter) 60 g

cooked lard 50 g

cooking wine 20 g

salt 5 g

MSG 7 g

sesame oil 25 g

wet starch (for thickening) 25 g

chicken broth 50 g

Instructions

Step 1

Skin the pheasant, split the belly to remove the innards, and wash clean. Then use a knife to remove the breast meat and back meat (keep the rest for other uses), trim away the skin and tendons, and cut into large thin slices. Place in a bowl, add cooking wine, MSG, and salt, mix well, and set aside to marinate. Then mix the egg white and wet starch into an egg batter, pour it over the pheasant slices, and mix well to coat. Finally, add the sesame oil and mix. Cut the bamboo shoots into thin slices and blanch in boiling water. Also blanch the mustard greens in boiling water, squeeze out the excess water, and chop finely for later use.

Step 2

Place a wok on the heat, add the cooked lard, and when it reaches about 50% hot, first add the bamboo shoots, then add the pheasant slices and stir-fry together until just cooked, then pour out.

Step 3

Using the same wok, add cooking wine, then add the chicken broth, salt, MSG, and mustard greens, stir well and bring to a boil, then thicken with wet starch. Add the pheasant slices and bamboo shoot slices, stir-fry a few times, drizzle with sesame oil, and serve.