*  Exported from  MasterCook  *
 
                             Pheasant Stir-Fry
 
 Recipe By     : Taste of Home, June/July, 1997
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main Dishes                      Poultry
                 Taste Of Home
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   soy sauce
    2      tablespoons   cornstarch
    1      tablespoon    minced fresh gingerroot or 3/4 tsp ginger
    1      tablespoon    chicken bouillon granules
    1 1/3  cups          water
    1                    boneless skinless pheasant breast -- cut into strips
    2      tablespoons   cooking oil -- divided
    1      cup           broccoli florets
    1      cup           carrots -- julienned
    1      cup           celery -- julienned
    1      cup           onion -- julienned
    1      cup           frozen snow peas
                         hot cooked white or wild rice
 
 In a small bowl, combine the soy sauce, cornstarch, ginger and bouillon.  Add
 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.
 Remove and keep warm.  Add remaining oil to pan.  Stir-fry broccoli and
 carrots for 2 minutes.  Add celery, onion and peas; stir-fry until the
 vegetables are crisp-tender, about 4-5 minutes.  Stir in 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 over rice.  Yield:  4 servings.
 
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 NOTES : “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.”  Submitted by Darlene
 Kenning, Hutchinson, Minnesota.