 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
I learned creative ways to prepare game while cooking for hunters at a lodge in Alaska, where my husband was a guide. Everyone enjoyed this savory stir-fry. It looks as good as it tastes. Darlene Kenning, Hutchinson, Minnesota Ingredients:
2 tablespoons cornstarch |
2 tablespoons reduced-sodium soy sauce |
1 tablespoon minced fresh gingerroot |
1 tablespoon chicken bouillon granules |
1-1/3 cups water |
1 boneless skinless pheasant breast (about 3/4 pound), cut into strips |
2 tablespoons canola oil, divided |
1 cup fresh broccoli florets |
1 cup each julienned carrots, celery and onion |
1 cup frozen snow peas |
hot cooked white or wild rice |
Directions:
1. In a small bowl, combine the cornstarch, soy sauce, ginger and bouillon until blended. Add water; set aside. In a skillet or wok, stir-fry pheasant in 1 tablespoon oil for 3-4 minutes or until no longer pink. Remove and keep warm.
2. Add remaining oil to pan. Stir-fry broccoli and carrots for 2 minutes. Add the celery, onion and peas; stir-fry until the vegetables are crisp-tender, about 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 with rice. Yield: 4 servings.
|
|