Stir-Fried Pheasant with Ginger & Orange

Cooking Light, Jul/Aug 1995

Serves 4

1 pound skinless, boneless pheasant breast, cut into 1-inch pieces

1/4 cup dry sherry, divided

1/3 cup orange juice, divided

1 tablespoon olive oil, divided

2 cups shiitake mushroom caps, sliced

1/3 cup green onions, sliced

3/4 pound snow peas

1/2 cup low-salt chicken broth, divided

3 tablespoons hoisin sauce

1 tablespoon low-sodium soy sauce

1 tablespoon ginger root, peeled, and grated

1 teaspoon cornstarch

1/4 teaspoon salt

4 cups hot cooked rice

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.

(Serving size: 1-1/4 cups pheasant mixture and 1 cup rice)