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Stir-Fried Pheasant with Ginger and Orange



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Stir-Fried Pheasant with Ginger and Orange

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

Combine pheasant, 2 tablespoons sherry, and 2 tablespoons orange juice in a
bowl; stir well, and set aside.

Heat 1-1/2 teaspoons of oil in a large nonstick skillet over medium-high
heat. Add mushroom caps, sliced green onions, and snow peas; stir-fry for 1
minute. Add 1/4 cup chicken broth, and stir-fry for 2 minutes or until
liquid evaporates. Spoon the mixture into a bowl, and set aside.

Combine remaining sherry, remaining orange juice, remaining chicken broth,
hoisin sauce, soy sauce, gingerroot, cornstarch, and salt in a bowl, and
stir until well-blended. Set cornstarch mixture aside.

Heat the remaining oil in skillet over medium-high heat. Add the pheasant
mixture, and stir-fry for 3 minutes or until pheasant is done. Add
cornstarch mixture and mushroom mixture to the skillet; cook 1 minute or
until sauce is thickened and bubbly, stirring constantly. Yield: 4 servings
(serving size: 1-1/4 cups pheasant mixture and 1 cup rice).

Per serving: 577 Calories; 15g Fat (24% calories from fat); 33g Protein;
72g Carbohydrate; 71mg Cholesterol; 567mg Sodium

Serving Ideas : Serve over rice.

NOTES : A 3-1/2-pound pheasant will yield about 1 pound of breast meat;
ask your butcher to portion the breast. You can substitute skinned, boned
chicken breast halves for the pheasant, if desired.

Ingredients:

1 lb Skinned boned pheasant
-breast, cut into 1-inch
-pieces
1/4 c Dry sherry, divided
1/3 c Orange juice, divided
1 tb Olive oil, divided
2 c Sliced shiitake mushroom
-caps
1/3 c Sliced green onions
3/4 lb Snow peas
1/2 c Low-salt chicken broth,
-divided
3 tb Hoisin sauce
1 tb Low-sodium soy sauce
1 tb Grated peeled gingerroot
1 ts Cornstarch
1/4 ts Salt
4 c Hot cooked rice

Serves:

4 Servings

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