Velvet pheasant with mushrooms - china
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Pheasant breasts-whole | |
| 3 | teaspoons | Cornstarch |
| 1 | tablespoon | Soy sauce |
| ¼ | teaspoon | Pepper |
| 4 | tablespoons | Oil |
| 1 | can | White mushrooms |
| 1 | teaspoon | Salt |
| 2 | Garlic cloves-minced | |
| 2 | teaspoons | Ginger-minced |
Directions
Cut the pheasant into match like pieces, place in a bowl. Toss in the cornstarch, soy sauce, pepper and oil. Let stand for ten minutes.
Drain the mushrooms and save a quarter cup of the juice. Mix the remaining cornstarch with the juice and add salt to taste.
Heat the remaining oil in a skillet and add the pheasant, garlic and ginger. Cook one minute, add the mushrooms and liquid, cook over low heat another five minutes. Do not overcook.
Keywords: Soy sauce From
: Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING From: Sallie Krebs Date: 07-09-95 (21:28) (159) Fido: Cooking