Pheasant Stir Fry

Yield: 4 servings

Ingredients

• 2 tablespoons soy sauce
• 2 tablespoons cornstarch
• 1 tablespoon minced fresh gingerroot or 3/4 teaspoon ground ginger
• 1 tablespoon chicken bouillon granules
• 1 1/3 cups water
• 1 boneless skinless pheasant breast (about 3/4 pound), cut into strips
• 2 tablespoons vegetable oil, divided
• 1 cup broccoli florets
• 1 cup julienne carrots
• 1 cup julienne celery
• 1 cup julienne onion
• 1 cup frozen snow peas
• Hot cooked white or wild rice

Instructions

1. In a small bowl, combine the soy sauce, cornstarch, ginger and bouillon. Add water; set aside.
2. In a skillet or wok over medium-high heat, stir-fry pheasant in 1 tablespoon of the oil until no longer pink, about 3 to 4 minutes.
3. Remove pheasant from skillet or wok and keep warm.
4. Add remaining oil to pan. Stir-fry broccoli and carrots for 2 minutes.
5. Add celery, onion and peas; stir-fry until the vegetables are crisp-tender, about 4 to 5 minutes.
6. Stir soy sauce mixture and add to the skillet; bring to a boil. Cook and stir for 2 minutes.
7. Return meat to pan and heat through.
8. Serve over rice.