Side Pannel
Stir-Fried Pheasant with Ginger and Orange
Stir-Fried Pheasant with Ginger and Orange
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat
Ingredients List
- 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
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.
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.
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