| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 4 | Servings | |
INGREDIENTS
| 1 | lb | Skinned boned pheasant breast, cut into 1-inch pieces |
| 1/4 | c | Dry sherry, divided |
| 1/3 | c | Orange juice, divided |
| 1 | tb | Olive oil, divided |
| 2 | c | Sliced shiitake mushroom caps |
| 1/3 | c | Sliced green onions |
| 3/4 | lb | Snow peas |
| 1/2 | c | Low-salt chicken broth, divided |
| 3 | tb | Hoisin sauce |
| 1 | tb | Low-sodium soy sauce |
| 1 | tb | Grated peeled gingerroot |
| 1 | ts | Cornstarch |
| 1/4 | ts | Salt |
| 4 | c | Hot cooked rice |
INSTRUCTIONS
Combine pheasant, 2 tablespoons sherry, and 2 tablespoons orange juice in a bowl; stir well, and set aside. Heat 1-1/2 teaspoons of oil in a large nonstick skillet over medium-high heat. Add mushroom caps, sliced green onions, and snow peas; stir-fry for 1 minute. Add 1/4 cup chicken broth, and stir-fry for 2 minutes or until liquid evaporates. Spoon the mixture into a bowl, and set aside. Combine remaining sherry, remaining orange juice, remaining chicken broth, hoisin sauce, soy sauce, gingerroot, cornstarch, and salt in a bowl, and stir until well-blended. Set cornstarch mixture aside. Heat the remaining oil in skillet over medium-high heat. Add the pheasant mixture, and stir-fry for 3 minutes or until pheasant is done. Add cornstarch mixture and mushroom mixture to the skillet; cook 1 minute or until sauce is thickened and bubbly, stirring constantly. Yield: 4 servings (serving size: 1-1/4 cups pheasant mixture and 1 cup rice). Per serving: 577 Calories; 15g Fat (24% calories from fat); 33g Protein; 72g Carbohydrate; 71mg Cholesterol; 567mg Sodium Serving Ideas : Serve over rice. NOTES : A 3-1/2-pound pheasant will yield about 1 pound of breast meat; ask your butcher to portion the breast. You can substitute skinned, boned chicken breast halves for the pheasant, if desired. Recipe by: Cooking Light, Jul/Aug 1995, page 125 Posted to MC-Recipe Digest V1 #430 by igor@digex.net on Jan 28, 1997.
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