Stir-fried Pheasant With Ginger And Orange

They will object: does not the Old Testament promise that God will prosper His people? Indeed! God increases our yield so that by giving we can prove our yield is not our God. God does not prosper a man’s business so he can move from a Ford to a Cadillac. God prospers a business so that thousands of unreached peoples can be reached with the gospel. He prospers a business so that twelve percent of the world’s population can move a step back from the precipice of starvation.

John Piper

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	T	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	T	Hoisin sauce
1	T	Low-sodium soy sauce
1	T	Grated peeled gingerroot
1	t	Cornstarch
1/4	t	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.

A Message from our Provider:

“Beauty: an act of God”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 767 Calories From Fat: 102 Total Fat: 11.4g Cholesterol: 139.2mg Sodium: 593.1mg Potassium: 1102.4mg Carbohydrates: 96.3g Fiber: 5.6g Sugar: 21.9g Protein: 63.6g