Name: Pheasant And Vegetable Stir Fry
Yield: 4 servings
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)

Servings: 4 persons

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)

1
For the sauce:
2
Combine all ingredients in a small bowl; set aside.
3
For the stir fry:
4
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.
5
Increase heat slightly, add remaining oil and vegetalbes. Cook and stir until vegetables are crisp-tender.
6
Add pheasant back to pan and heat through for a minute.
7
Add sauce to pan, stir over medium heat until it reaches a boil, and has thickened.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Pheasant And Vegetable Stir Fry

How did you like this recipe?