Pheasant Stir-Fry

Name: Pheasant Stir-Fry
Yield: 4.0
Ingredients: 2.0 tablespoon Soy Sauce; 2.0 tablespoon Cornstarch; 1.0 tablespoon Minced Fresh Gingerroot Or Ginger; 1.0 tablespoon Chicken Bouillon Granules; 1.3333 cup Water; 1.0 Boneless Skinless Pheasant Breast; 2.0 tablespoon Cooking Oil; 1.0 cup Broccoli Florets; 1.0 cup Carrots; 1.0 cup Celery; 1.0 cup Onion; 1.0 cup Frozen Snow Peas Hot Cooked White Or Wild Rice

Pheasant Stir-Fry — a community recipe on Potlikkr.

🍽 Serves 4.0

Ingredients

2.0 tbsp Soy Sauce
2.0 tbsp Cornstarch
1.0 tbsp Minced Fresh Gingerroot Or Ginger
1.0 tbsp Chicken Bouillon Granules

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Method (preview)

1
In a small bowl, combine the soy sauce, cornstarch, ginger and bouillon. Add
2
water; set aside. In a skillet or wok over medium-high heat, stir-fry

pheasant in 1 tablespoon of oil until no longer pink, about 3-4 minutes.

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