Pheasant Stir-Fry

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#53734

Phenomenal pheasant and veggies. Pheasant breast stir-fried with broccoli, snow peas, and carrots along with a pop of fresh ginger is fantastic for a quick and easy meal over rice.

serves/makes:

ready in:
under 30 minutes

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 cup water
3/4 pound boneless, skinless pheasant breast, cut into strips
2 tablespoons cooking oil, divided
1 cup broccoli florets
1 cup carrots, julienne-cut
1 cup celery, julienne-cut
1 cup onion, julienne-cut
1 cup frozen snow peas
hot cooked white or wild rice

directions

In a small 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 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, then 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.

added by

ilovever7

nutrition data

Nutritional data has not been calculated yet.

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