Time 45m Yield 4-6 serving(s) Number Of Ingredients 15 Steps:
For the sauce:. Combine all ingredients in a small bowl; set aside. For the stir fry:. Heat 1 tsp oil in a large skillet or wok over medium. Cook and stir pheasant and garlic for 6-8 minutes, or until pheasant is just barely pink. Remove from pan and cover to keep warm. Increase heat slightly, add remaining oil and vegetalbes. Cook and stir until vegetables are crisp-tender. Add pheasant back to pan and heat through for a minute. Add sauce to pan, stir over medium heat until it reaches a boil, and has thickened.
Time 30m Yield 4 servings. Number Of Ingredients 11 Steps:
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. , 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.
