Stir-fried pheasant with ginger and orange

4 Servings

Ingredients

Quantity Ingredient
1 pounds Skinned boned pheasant breast, cut into 1-inch pieces
¼ cup Dry sherry, divided
⅓ cup Orange juice, divided
1 tablespoon Olive oil, divided
2 cups Sliced shiitake mushroom caps
⅓ cup Sliced green onions
¾ pounds Snow peas
½ cup Low-salt chicken broth, divided
3 tablespoons Hoisin sauce
1 tablespoon Low-sodium soy sauce
1 tablespoon Grated peeled gingerroot
1 teaspoon Cornstarch
¼ teaspoon Salt
4 cups Hot cooked rice

Directions

Combine pheasant, 2 tablespoons sherry, and 2 tablespoons orange juice in a bowl; stir well, and set aside. Heat 1-½ teaspoons of oil in a large nonstick skillet over medium-high heat. Add mushroom caps, sliced green onions, and snow peas; stir-fry for 1 minute. Add ¼ cup chicken broth, and stir-fry for 2 minutes or until liquid evaporates. Spoon the mixture into a bowl, and set aside.

Combine remaining sherry, remaining orange juice, remaining chicken broth, hoisin sauce, soy sauce, gingerroot, cornstarch, and salt in a bowl, and stir until well-blended. Set cornstarch mixture aside.

Heat the remaining oil in skillet over medium-high heat. Add the pheasant mixture, and stir-fry for 3 minutes or until pheasant is done. Add cornstarch mixture and mushroom mixture to the skillet; cook 1 minute or until sauce is thickened and bubbly, stirring constantly. Yield: 4 servings (serving size: 1-¼ cups pheasant mixture and 1 cup rice).

Per serving: 577 Calories; 15g Fat (24% calories from fat); 33g Protein; 72g Carbohydrate; 71mg Cholesterol; 567mg Sodium Serving Ideas : Serve over rice.

NOTES : A 3-½-pound pheasant will yield about 1 pound of breast meat; ask your butcher to portion the breast. You can substitute skinned, boned chicken breast halves for the pheasant, if desired.

Recipe by: Cooking Light, Jul/Aug 1995, page 125 Posted to MC-Recipe Digest V1 #430 by igor@... on Jan 28, 1997.

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