| 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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