Pheasant Stir-Fry
MAIN COURSE
2 tablespoons cornstarch
2 tablespoons soy sauce
1 tablespoon minced fresh gingerroot
1 tablespoon chicken bouillon granules
1 1/3 cups water
1 boneless skinless pheasant breast (about 3/4 pound), cut into strips
2 tablespoons vegetable oil, divided
1 cup fresh broccoli florets
1 cup each julienned carrots, celery, and onion
1 cup frozen snow peas
Hot cooked white or wild rice
► In a small bowl, combine the cornstarch, soy sauce, ginger and bouillon until blended. Add water; set aside.
► In a skillet or wok, stir-fry pheasant in 1 tablespoon oil for 3-4 minutes or until no longer pink. Remove and keep warm.
► Add remaining oil to pan. Stir-fry broccoli and carrots for 2 minutes. Add the celery, onion and peas; stir-fry until the vegetables are crisp-tender, about 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 with rice. Yield: 4 servings.
