🫙 From the Spice Rack
pheasant stir fry
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 c...
maineasy
Ingredients8 items
Ingredients
- 2tablespoonsoy sauce
- 2tablespooncornstarch
- 1tablespoonminced fresh gingerroot or 3/4 teaspoon ground ginger
- 1tablespoonchicken bouillon granules
- 11/3 cups water
- 1boneless skinless pheasant breast (about 3/4 pound) cut into
- 2tablespoonvegetable oil, divided
- 1cupbroccoli florets
Directions
- 1
Pheasant Stir Fry 2 tablespoons soy sauce 2 tablespoons cornstarch 1 tablespoon minced fresh gingerroot or 3/4 teaspoon ground ginger 1 tabl
- 2
Add water
- 3
set aside
- 4
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
- 5
Remove and keep warm
- 6
Add remaining oil to pan
- 7
Stir-fry broccoli and carrots for 2 minutes
- 8
Add celery, onion and peas