| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dishes, Poultry, Taste of ho | 4 | Servings | |
INGREDIENTS
| 2 | tb | Soy sauce |
| 2 | tb | Cornstarch |
| 1 | tb | Minced fresh gingerroot or 3/4 tsp ginger |
| 1 | tb | Chicken bouillon granules |
| 1 1/3 | c | Water |
| 1 | Boneless skinless pheasant breast, cut into strips | |
| 2 | tb | Cooking oil; divided |
| 1 | c | Broccoli florets |
| 1 | c | Carrots; julienned |
| 1 | c | Celery; julienned |
| 1 | c | Onion; julienned |
| 1 | c | Frozen snow peas |
| Hot cooked white or wild rice |
INSTRUCTIONS
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. 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. Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #686 by NGavlak@aol.com on Jul 22, 1997
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