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

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