Shepherd's Purse with Pheasant Slices
A Shanghai-style seasonal dish for spring and winter, featuring tender, silky pheasant slices paired with the delicate fragrance of shepherd's purse.
Ingredients
Pheasant meat (sliced)
300 g
Shepherd's purse (blanched in boiling water, rinsed in cold water, squeezed dry, finely chopped)
50 g
Winter bamboo shoots (sliced)
125 g
Egg whites (beaten, for coating the meat slices)
2
Chopped scallions
to taste
Minced ginger
to taste
Shaoxing wine
to taste
Sugar
to taste
Light soy sauce
to taste
Salt
to taste
MSG
to taste
Water chestnut starch (for the coating batter and thickening)
to taste
Sesame oil (drizzled at the end)
to taste
Stock
75 g
Lard (for stir-frying)
to taste
Instructions
1
Prepare the ingredients
Slice the pheasant meat and toss it in a batter made from beaten egg whites, salt, and water chestnut starch. Slice the winter bamboo shoots. Blanch the shepherd's purse briefly in boiling water, rinse under cold water, squeeze out the excess moisture, and finely chop.
2
Stir-fry the bamboo shoots and pheasant
Heat lard in a wok and quickly pass the bamboo shoot slices through the oil, then remove and drain. Heat fresh lard in another wok until medium-hot (about 60% of full heat), add the pheasant slices and stir-fry for about one minute, then remove and set aside with the bamboo shoots.
3
Combine and finish
Add the chopped shepherd's purse to the wok along with scallions, ginger, Shaoxing wine, light soy sauce, sugar, MSG, and stock. Bring to a boil, then return the pheasant and bamboo shoot slices to the wok, toss to combine, drizzle with sesame oil, and transfer to a serving plate.
