Pheasant Slices with Pea Shoots
A nourishing stir-fry of pheasant slices with pea shoots and bamboo shoot slices.
Ingredients
Pheasant breast (sliced)
250 g
Pea shoots (washed and trimmed)
100 g
Cooked bamboo shoot slices
50 g
Egg white
1
Cooking wine
to taste
Fine salt
to taste
Soy sauce
to taste
Sugar
to taste
MSG
to taste
Wet cornstarch
to taste
Vegetable oil
to taste
Instructions
1
Prepare the pheasant
Slice the pheasant breast, soak it in cold water until all the blood is drawn out, then drain. Add fine salt, egg white, and wet cornstarch, and mix until evenly coated. Wash and trim the pea shoots.
2
Stir-fry
Heat oil in the wok to about 50% hot, gently drop in the pheasant slices and separate them until they turn milky white, then drain through a sieve. Leave a small amount of oil in the wok, add the bamboo shoot slices and pea shoots, stir-fry briefly, then add cooking wine, sugar, and MSG and bring to a boil. Thicken with a light slurry of wet cornstarch, add the pheasant slices, toss until well coated and flavored, then transfer to a serving plate.
