Pea Shoots with Pheasant Slices
A nourishing dish featuring pheasant breast stir-fried with pea shoots, bamboo shoot slices, and ham.
Ingredients
Pheasant breast meat (washed and sliced)
150 g
Pea shoots
50 g
Bamboo shoot slices (cooked)
25 g
Cooked ham
25 g
Egg white
1
Chopped scallions
to taste
Sugar
to taste
MSG
to taste
Cooking wine
to taste
Wet cornstarch
to taste
Chicken broth
to taste
Sesame oil
to taste
Salt
to taste
Lard
to taste
Instructions
1
Marinate the Pheasant Slices
Place the washed and sliced pheasant breast meat in a bowl. Add the egg white, wet cornstarch, and salt, and mix until evenly coated.
2
Pass Through Oil
Heat the lard in a wok until about 40% hot. Add the pheasant slices to pass through the oil, using a ladle to push them apart. Once the pheasant turns white, pour into a strainer to drain off the oil.
3
Stir-Fry and Finish
In the remaining oil in the original wok, briefly stir-fry the bamboo shoot slices and ham slices for a few turns. Add the pea shoots, then pour in the chicken broth, salt, cooking wine, sugar, and MSG, and bring to a boil. Thicken with wet cornstarch, return the pheasant slices to the wok, drizzle with sesame oil, toss a few times, then transfer to a serving plate and sprinkle with chopped scallions. Serve immediately.
