Sprout Ginger Pheasant Stir-fry

Name: Sprout Ginger Pheasant Stir-fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 300 g pheasant breast, sliced thin, marinated with egg white, 5g lard, and mixed with dry cornstarch; 50 g superior stock; 15 g peeled carrot, cut into 2.4cm long, 1.2cm wide slices; 5 g wet cornstarch slurry; 1 egg white; 0.5 g MSG; 5 g white sugar; 15 g tender ginger, peeled and cut into thin strips; 0.5 g sesame oil; 10 g dry cornstarch; 2 scallion whites, cut into horse-ear slices; 10 g light soy sauce; 10 g Shaoxing wine; 500 g rendered lard (5g used for marinating meat, rest for frying)

A traditional Fuzhou specialty of pheasant stir-fried with tender ginger, yielding white, succulent meat with a fragrant, mildly spicy flavor.

25 min

Easy

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Ingredients

pheasant breast, sliced thin, marinated with egg white, 5g lard, and mixed with dry cornstarch 300 g

superior stock 50 g

peeled carrot, cut into 2.4cm long, 1.2cm wide slices 15 g

wet cornstarch slurry 5 g

egg white 1

MSG 0.5 g

white sugar 5 g

tender ginger, peeled and cut into thin strips 15 g

sesame oil 0.5 g

dry cornstarch 10 g

scallion whites, cut into horse-ear slices 2

light soy sauce 10 g

Shaoxing wine 10 g

rendered lard (5g used for marinating meat, rest for frying) 500 g

Instructions

Marinate meat

Slice the pheasant breast into thin pieces and place in a small bowl. Mix with egg white and 5g lard until well combined, then add dry cornstarch and mix evenly. Peel the tender ginger and cut into thin strips, cut the carrot into 2.4cm long, 1.2cm wide slices, cut the scallion whites into horse-ear slices, and mix the superior stock, Shaoxing wine, white sugar, MSG, light soy sauce, and wet cornstarch slurry into a sauce and set aside.

Blanch in oil

Heat a wok over high heat until hot, add the cold rendered lard and the marinated pheasant slices. Stir with chopsticks to separate the slices until the meat turns white, then drain the oil through a colander.

Stir-fry

Leave 15g of lard in the wok, heat over high heat, add carrot slices, scallion slices, and ginger strips and stir-fry briefly. Pour in the prepared sauce and bring to a boil, stirring until thickened. Immediately add the blanched pheasant slices, toss quickly a few times, then transfer to a plate and drizzle with sesame oil to serve.