Pheasant stir-fry
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Soy sauce |
| 2 | tablespoons | Cornstarch |
| 1 | tablespoon | Minced fresh gingerroot or 3/4 teaspoon ground ginger |
| 1 | tablespoon | Chicken bouillon granules |
| 1⅓ | cup | Water |
| 1 | Boneless skinless pheasant breast (about 3/4 pound), cut into strips | |
| 2 | tablespoons | Cooking oil, divided |
| 1 | cup | Broccoli florets |
| 1 | cup | Each julienned carrots, celery and onion |
| 1 | cup | Frozen snow peas |
| Hot cooked white or wild rice | ||
Directions
In a small bowl, combine the soy sauce, cornstarch, ginger and bouillon. Add water; set aside. In a skillet or wok over medium-high heat, stir-fry pheasant in 1 tablespoon of oil until no longer pink, about 3-4 minutes. Remove and keep warm. Add remaining oil to pan.
Stir-fry broccoli and carrots for 2 minutes. Add celery, onion and peas; stir-fry until the vegetables are crisp-tender, about 4-5 minutes. Stir soy sauce mixture and add to the skillet; bring to a boil. Cook and stir for 2 minutes. Return meat to pan and heat through. Serve over rice. Yield: 4 servings.
Source: Taste of Home June/July 1997