Pea Shoots with Pheasant Slices

Name: Pea Shoots with Pheasant Slices
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 350 g Pheasant breast (tendons removed, sliced into willow-leaf shapes); 15 g Pea shoots; 25 g Cooked winter bamboo shoot slices; 15 g Egg white; 5 g Fine salt; 20 g Shaoxing wine; 15 g Cornstarch slurry (for thickening); 10 g Sesame oil; 15 g Soy sauce; 5 g Sugar; 2 g MSG; 5 g Aromatic vinegar; Peanut oil (heated to about 40% hot / ~100°C), to taste

A classic Jiangsu specialty with vivid colors: tender and silky pheasant slices, fragrant pea shoots, and crisp winter bamboo shoots.

30 min

Easy

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Ingredients

Pheasant breast (tendons removed, sliced into willow-leaf shapes) 350 g

Pea shoots 15 g

Cooked winter bamboo shoot slices 25 g

Egg white 15 g

Fine salt 5 g

Shaoxing wine 20 g

Cornstarch slurry (for thickening) 15 g

Sesame oil 10 g

Soy sauce 15 g

Sugar 5 g

MSG 2 g

Aromatic vinegar 5 g

Peanut oil (heated to about 40% hot / ~100°C) to taste

Instructions

Cutting and Marinating

Remove the tendons from the pheasant breast and slice it into willow-leaf shapes. Soak the slices in clean water, then drain well. Mix in the fine salt, the Shaoxing wine, the egg white, and the cornstarch slurry until evenly combined, then fold in the sesame oil.

Oil-Blanching

Heat a wok over the flame, add the peanut oil and heat it to about 40% hot (roughly 100°C). Add the pheasant slices and pass them through the oil until they turn milky white, then transfer them to a strainer to drain.

Stir-Frying

Return the wok to the heat, add a little oil, and stir-fry the winter bamboo shoot slices together with the pea shoots. Add the Shaoxing wine, soy sauce, sugar, and MSG, then thicken with the cornstarch slurry. Immediately add the blanched pheasant slices, splash in the aromatic vinegar, drizzle with the sesame oil, toss the wok to combine, and plate up to serve.