Pheasant Stir-fry Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Soy sauce,
2 tbsp: Cornstarch,
1 tbsp: Minced fresh gingerroot or 3/4 teaspoon ground ginger,
1 tbsp: Chicken bouillon granules,
1 1/3 cup: Water,
1: Boneless skinless pheasant breast, (about 3/4 pound), cut into strips
2 tbsp: 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
Source from luhu.jp
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
Source from luhu.jp