Pheasant with black bean sauce - china
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Pheasant-cut into bite size | |
| Pieces | ||
| ¼ | cup | Ground pork |
| 1 | Egg | |
| 4 | tablespoons | Chinese black beans |
| 2 | Scallions-sliced | |
| 4 | Cloves garlic-crushed | |
| 6 | slices | Fresh ginger |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Creme sherry |
| 2 | tablespoons | Soy sauce |
| ½ | teaspoon | Sugar |
| 2 | tablespoons | Oil |
| 1 | tablespoon | Cornstarch |
Directions
Remove the pheasant breast and cut into bite size pieces. Cut the remaining edible portions of the bird across the bone in the typical Chinese fashion, into bite size pieces. Crush the black beans and garlic in a mortar and pestle adding the equal amounts of oil, sherry, soy sauce and the fresh ginger. While the beans are setting, take the scallions and cut into two inch pieces. Dissolve the cornstarch in two tablespoons of water, and in a separate bowl beat the egg. Now you're ready to continue. Saute the pheasant pieces in a large skillet until almost done. Add the pork and continue cooking for three more minutes. Combine the black beans, sugar and mix well.
Add a half cup of water and bring to a boil, cover and cook for five minutes. Stir in the cornstarch to thicken if necessary. Add the scallions and mix well. Pour in the beaten egg gently and turn off the heat.
Keywords: Sherry, SJK, Soy sauce From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING From: Sallie Krebs Date: 07-09-95 (21:26) (159) Fido: Cooking