Recipe By : Taste of Home, June/July, 1997
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Poultry
Taste Of Home
Amount Measure Ingredient -- Preparation Method
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2 tablespoons soy sauce
2 tablespoons cornstarch
1 tablespoon minced fresh gingerroot or 3/4 tsp ginger
1 tablespoon chicken bouillon granules
1 1/3 cups water
1 boneless skinless pheasant breast -- cut into strips
2 tablespoons cooking oil -- divided
1 cup broccoli florets
1 cup carrots -- julienned
1 cup celery -- julienned
1 cup onion -- julienned
1 cup frozen snow peas
hot cooked white or wild rice
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 in 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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NOTES : "I learned creative ways to prepare game while cooking for hunters at
a lodge in Alaska, where my husband was a guide. Everyone enjoyed this
savory stir-fry. It looks as good as it tastes." Submitted by Darlene
Kenning, Hutchinson, Minnesota.
