Recipe - Stir-Fried Pheasant With Ginger And Orange

1 pound Skinned boned pheasant
breast, cut into 1inch
pieces
One fourth cup Dry sherry, divided
1/3 cup Orange juice, divided
1 tablespoon Olive oil, divided
2 cup Sliced shiitake mushroom
caps
1/3 cup Sliced green onions
Three fourths pound Snow peas
One half cup Lowsalt chicken broth,
divided
3 tablespoon Hoisin sauce
1 tablespoon Lowsodium soy sauce
1 tablespoon Grated peeled gingerroot
1 teaspoon Cornstarch
One fourth teaspoon Salt
4 cup Hot cooked rice

Combine pheasant, 2 tablespoons sherry, and 2 tablespoons orange juice in a
bowl; stir well, and set aside.

Heat 1One half teaspoons of oil in a large nonstick skillet over mediumhigh
heat. Add mushroom caps, cut or sliced up green onions, and snow peas; stirfry for 1
minute. Add One fourth cup chicken broth, and stirfry 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 wellblended. Set cornstarch mixture aside.

Heat the remaining oil in skillet over mediumhigh heat. Add the pheasant
mixture, and stirfry 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: 1One fourth 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 31/2pound 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.

Recipe by: Cooking Light, Jul/Aug 1995, page 125

Posted to MCRecipe Digest V1 #430 by igor@digex.net on Jan 28, 1997.