Pheasant and Vegetable Stir Fry
photo by teresas
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
-
Sauce
- 1⁄2 cup reduced-sodium fat-free chicken broth
- 1⁄4 cup lemon juice
- 3 tablespoons reduced sodium soy sauce
- 2 tablespoons splenda artificial sweetener
- 1 1⁄2 tablespoons cornstarch
- 1 tablespoon dark sesame oil
- 1⁄8 - 1⁄4 teaspoon ground red pepper
-
Pheasant and Vegetables
- 2 teaspoons vegetable oil
- 1 1⁄4 lbs boneless skinless pheasant breasts, cut into strips
- 1 large garlic clove, minced
- 1 1⁄2 cups cut asparagus
- 1⁄2 cup julienne carrot
- 1⁄2 cup sliced green onion
- 1⁄2 cup sliced mushrooms (optional)
- 1⁄2 cup water chestnut (optional)
directions
-
For the sauce:
- Combine all ingredients in a small bowl; set aside.
-
For the stir fry:
- Heat 1 tsp oil in a large skillet or wok over medium. Cook and stir pheasant and garlic for 6-8 minutes, or until pheasant is just barely pink. Remove from pan and cover to keep warm.
- Increase heat slightly, add remaining oil and vegetalbes. Cook and stir until vegetables are crisp-tender.
- Add pheasant back to pan and heat through for a minute.
- Add sauce to pan, stir over medium heat until it reaches a boil, and has thickened.
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Reviews
-
Excellent dish! I'm always on the hunt for new and delicious Pheasant recipes. This has a wonderful Asian taste to it. I used soba noodles instead of serving it over rice. I made as posted with the exception of changing the veggies. I sliced my carrots, used snap peas in place of the asparagus. This is a dish you really can play around with. I plan to make this often. The Pheasant kept moist and tender. Thanks for posting.
Tweaks
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Excellent dish! I'm always on the hunt for new and delicious Pheasant recipes. This has a wonderful Asian taste to it. I used soba noodles instead of serving it over rice. I made as posted with the exception of changing the veggies. I sliced my carrots, used snap peas in place of the asparagus. This is a dish you really can play around with. I plan to make this often. The Pheasant kept moist and tender. Thanks for posting.
RECIPE SUBMITTED BY
<img src="http://www.offthecuffphotography.info/Personal/kitchen 1-12-08 035 tiny.jpg"> <img src="http://www.offthecuffphotography.info/Personal/WILD NOV 1 2007 018 resized tiny.jpg">
Me in my kitchen, and at the Wild game.
I am a photographer, portrait and fine art, and I am a yoga instructor. Besides cooking, I enjoy fitness and yoga, reading, organizing, gardening, puzzles, family, and HOCKEY. GO WILD!!!! I love to cook for my large husband...he is a natural powerbuilder and has a lot of muscle to feed. People ask how he got so "huge" and he has to answer, my cooking of course!
We both work out a lot, so we eat a lot of healthy food...I cook a LOT! The recipes I post and save to my cookbooks are usually healthy and lower calorie, or can be adapted to be so.
<img src="http://www.offthecuffphotography.info/Personal/Garlic tiny.jpg"> <img src="http://www.offthecuffphotography.info/Personal/Press It tiny.jpg">
Garlic is the best!
<img src="http://www.offthecuffphotography.info/Personal/Kitchen Series Jan 2008 210 EDIT GRIT BORDER tiny.jpg"> <img src="http://www.offthecuffphotography.info/Personal/Kitchen Series Jan 2008 192 HARD LIGHT ILL GRIT BORDER2 tiny.jpg">
Yummy veggies!