Pheasant Stir Fry

• 2 tbsp. soy sauce
• 2 tbsp. corn starch
• 1 tbsp. fresh ginger root, minced
• 1 tbsp. chicken bouillon granules
• 1-1/2 cup water
• 1 boneless skinless pheasant breast, cut into strips
• 2 tbsp. cooking oil, divided
• 1 cup broccoli florets
• 1 cup carrots, julienned
• 1 cup celery, julienned
• 1 cup onion, julienned
• 1 cup frozen snow peas
• Hot cooked rice

1. In a small bowl, combine the soy sauce, cornstarch, ginger and bouillon.
2. Add water; set aside.
3. In a skillet or wok over medium high heat, stir fry pheasant in 1 tablespoon oil until no longer pink.
4. Remove and keep warm.
5. Add remaining oil to pan.
6. Stir fy broccoli and carrots for 2 minutes.
7. Add celery, onion and peas; stir fry until the vegetables are crisp tender, about 4-5 minutes.
8. Stir soy sauce mixture and add to the skillet; bring to a boil.
9. Cook and stir for 2 minutes.
10. Return meat to pan and heat through.
11. Serve over rice.

soy sauce, corn starch, fresh ginger root, chicken bouillon granules, water, pheasant breast, cooking oil, broccoli florets, carrots, celery, onion, snow peas, rice

Taken from www.foodgeeks.com/recipes/3318 (may not work)