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

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