Print Recipe

Pheasant Stir Fry



  • 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


  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.

Yield: 4 servings


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