Try this Pheasant Stir-Fry recipe, or contribute your own.
Suggest a better descriptionIn 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 in 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. NOTES : "I learned creative ways to prepare game while cooking for hunters at a lodge in Alaska, where my husband was a guide. Everyone enjoyed this savory stir-fry. It looks as good as it tastes." Submitted by Darlene Kenning, Hutchinson, Minnesota. Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #686 by NGavlak@aol.com on Jul 22, 1997
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Serving Size: 1 Serving (68g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 25 | ||
Calories from Fat: 3 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0.3mg | 0 % | |
Sodium 155.4mg | 5 % | |
Potassium 83.1mg | 2 % | |
Total Carbohydrate 4.7g | 1 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 4.1g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 25
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