Pheasant Stir Fry Recipe

Pheasant Stir Fry 

Ingredients:

2 Tablespoons soy sauce

2 Tablespoons cornstarch

1 Tablespoon minced fresh ginger root or 3/4 teaspoon ground ginger

1 Tablespoon chicken bouillon granules

1-1/3 Cups water

1 Boneless skinless pheasant breast (@3/4- pound) cut into strips

2 Tablespoons vegetable oil

1 Cup broccoli florets

1 Cup julienne carrots

1 Cup julienne celery

1 Cup julienne onion

1 Cup snow peas

Directions:

In a bowl, combine the soy sauce, cornstarch, ginger and bouillon. Add water and set aside.

In a skillet or wok over medium-high heat, stir-fry pheasant in 1 tablespoon of the oil until no longer pink, about 3 or 4 minutes. Remove from heat.

Add remaining oil to pan. Stir-fry broccoli and carrots for 2 minutes.

Add celery, onion and peas; stir-fry until the vegetables are tender, about 4 to 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.

Pheasant recipe  stir fry recipe