Stir-Fried Pheasant with Ginger and Orange
| Yield: | 4 Servings |
| Categories: | Meats |
| 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 |
Advertisement