Pheasant Stir Fry
A stir-fry of pheasant and seasonal vegetables, seasoned with soy sauce and ginger.
Ingredients
soy sauce
2 tablespoons
cornstarch
2 tablespoons
fresh gingerroot or ground ginger (minced)
1 tablespoon
chicken bouillon granules
1 tablespoon
water
1 1/3 cups
boneless skinless pheasant breast (cut into strips)
about 3/4 pound
vegetable oil (divided)
2 tablespoons
broccoli florets
1 cup
julienned carrots, celery and onion (each)
1 cup
frozen snow peas
1 cup
white or wild rice (hot cooked)
to taste
Instructions
1
Step 1
In a small bowl, combine the soy sauce, cornstarch, minced ginger, and chicken bouillon granules. Stir in water and set aside. Heat a wok or frying pan over medium-high heat, add 1 tablespoon of oil, and stir-fry the pheasant strips until no longer pink, about 3-4 minutes. Remove and set aside to keep warm.
2
Step 2
Add the remaining oil to the pan. Stir-fry broccoli florets and julienned carrots for 2 minutes. Add celery, onion, and snow peas; continue stir-frying until vegetables are crisp-tender, about 4-5 minutes.
3
Step 3
Stir the soy sauce mixture thoroughly and pour it into the wok; bring to a boil. Cook while stirring for 2 minutes. Return the cooked pheasant to the pan and heat everything through. Serve over hot cooked rice.
