| 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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