Far Eastern Pheasant - China Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
2 1/2 cup: Pheasant-diced,
2 1/2 cup: Bread cubes-toasted,
2 cup: Bean sprouts,
1/2 cup: Mushrooms-sliced,
2/3 cup: Water chestnuts-sliced,
2/3 cup: Pineapple juice,
1 tsp: Salt,
1/4 cup: Sugar,
2 tbsp: Corn starch,
1/4 cup: Soy sauce,
2 tbsp: Vinegar,
1/4 cup: Almonds,
Directions:
Combine bread cubes, sprouts, chestnuts, mushrooms, salt and
pheasant, set aside.
In a small pan add the sugar, corn starch, juice and soy sauce, bring
to a boil, stir until thick, remove from heat and add the vinegar.
Place the pheasant mixture in a casserole dish and pour sauce on top.
Bake at 350 for thirty minutes. Sprinkle almonds on top and serve.
Keywords: Pheasants Forever, Pineapple, SJK, Soy sauce, Water
chestnuts From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING
From: Sallie Krebs Date: 07-09-95 (21:28) (159)
Fido: Cooking
Source from luhu.jp
pheasant, set aside.
In a small pan add the sugar, corn starch, juice and soy sauce, bring
to a boil, stir until thick, remove from heat and add the vinegar.
Place the pheasant mixture in a casserole dish and pour sauce on top.
Bake at 350 for thirty minutes. Sprinkle almonds on top and serve.
Keywords: Pheasants Forever, Pineapple, SJK, Soy sauce, Water
chestnuts From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING
From: Sallie Krebs Date: 07-09-95 (21:28) (159)
Fido: Cooking
Source from luhu.jp