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Pheasant Stir-Fry by Cabela's Staff
A possible stir-fry dinner.

Ingredients

  • 2 TBS soy sauce
  • 2 TBS cornstarch
  • 1 TBS minced ginger root or 3/4 tsp. ground ginger
  • 1 TBS chicken bouillon granules
  • 1-1/3 cup water
  • 1 boneless, skinless, pheasant breast (about 3/4 lbs. ) cut into strips
  • 2 TBS oil
  • 1 cup broccoli
  • 1 cup each (sliced lengthwise) carrots, celery and onion
  • 1 cup frozen snow peas, thawed
  • Hot cooked rice
  • 1/4 tsp. lemon-pepper seasoning
Directions:  In a small bowl, combine the soy sauce, corn starch, ginger and bouillon. Add water, set aside. In a skillet or wok over medium heat stir fry pheasant in 1 TBS oil until cooked. Remove and keep warm. Add remaining oil into pan and stir fry broccoli and carrots for about 2 minutes then add celery, onion and peas and cook until crisp and tender, about 4-5 minutes longer. Stir in soy sauce, add to the skillet and bring to boil. Cook and stir for 2 minutes then return meat to pan to heat thoroughly before serving over rice.
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