Title: Pheasant stir-fry
 Categories: Main:fowl, Game:pheasn
      Yield: 4 Servings
 
      2 tb Soy sauce
      2 tb Cornstarch
      1 tb Minced fresh gingerroot or
           -3/4 teaspoon ground ginger
      1 tb Chicken bouillon granules
  1 1/3 c  Water
      1    Boneless skinless pheasant
           -breast (about 3/4 pound),
           -cut into strips
      2 tb Cooking oil, divided
      1 c  Broccoli florets
      1 c  Each julienned carrots,
           -celery and onion
      1 c  Frozen snow peas
           Hot cooked white or wild
           -rice
 
  In a small bowl, combine the soy sauce, cornstarch, ginger and
  bouillon. Add water; set aside. In a skillet or wok over medium-high
  heat, stir-fry pheasant in 1 tablespoon of oil until no longer pink,
  about 3-4 minutes. Remove and keep warm. Add remaining oil to pan.
  Stir-fry broccoli and carrots for 2 minutes. Add celery, onion and
  peas; stir-fry until the vegetables are crisp-tender, about 4-5
  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 over rice. Yield: 4 servings.