Pheasant Stir-Fry

Name: Pheasant Stir-Fry
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 91 grams fresh broccoli florets; 2 Tbsps canola oil, divided; 128 grams each julienned carrots, celery and onion; 1 Tbsp chicken bouillon granules; 2 Tbsps cornstarch; 1 Tbsp minced fresh gingerroot; 2 Tbsps reduced-sodium soy sauce; 293 grams boneless skinless pheasant breast (about , cut into strips; 98 grams frozen snow peas; 315 milliliters water; 4 servings Hot cooked white or wild rice

Pheasant Stir-Fry takes roughly 30 minutes from beginning to end. This main course has 558 calories, 26g of protein, and 15g of fat per serving. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up rice, canolan oil, rice, and a few other things to make it today. It is a good option if you're following a gluten free and dairy free diet.

Instructions

In a small bowl, combine the cornstarch, soy sauce, ginger and bouillon until blended.

Ingredients you will need

Corn Starch

Soy Sauce

Bouillon

Ginger

Equipment you will use

Bowl

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.

Ingredients you will need

Pheasant

Water

Cooking Oil

Equipment you will use

Frying Pan

Wok

Remove and keep warm.

Add remaining oil to pan. Stir-fry broccoli and carrots for 2 minutes.

Ingredients you will need

Broccoli

Carrot

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Vegetable