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Pheasant stir-fry

Yield: 4 Servings

Ingredients:

• 2 tb Soy sauce
• 2 tb Cornstarch
• 1 tb Minced fresh gingerroot or -3/4 teaspoon ground ginger
• 1 tb Chicken bouillon granules
• 1 1/3 c Water
• 1 Boneless skinless pheasant -breast (about 3/4 pound) -cut into strips
• 2 tb Cooking oil divided
• 1 c Broccoli florets
• 1 c Each julienned carrots -celery and onion
• 1 c Frozen snow peas

Instructions:

Hot cooked white or wild -rice 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 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. Source: Taste of Home June/July 1997

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