Pheasant: Pheasant Stir-Fry
Source of Recipe
Taste of Home June/July 1997
List of Ingredients
2 tb Soy sauce
2 tb Cornstarch
1 tb Minced fresh gingerroot or 3/4 teaspoon ground ginger
1 tb Chicken bouillon granules
1 1/3 c Water
1 Boneless skinless pheasant breast (about 3/4 pound), cut into strips
2 tb Cooking oil, divided
1 c Broccoli florets
1 c Each julienned carrots, celery and onion
1 c Frozen snow peas
Hot cooked white or wild rice Recipe
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.
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