Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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
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

Browse by categories