Name: Pheasant Stir Fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 pound pheasant meat, thinly sliced; 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 tablespoon cornstarch; 1 teaspoon sugar; 2 tablespoons vegetable oil; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 onion, sliced; 2 cloves garlic, minced; 1-inch piece ginger, grated; 1 cup snap peas; Salt and pepper, to taste; Cooked rice, for serving; Fresh cilantro leaves, for garnish

Instructions

In a bowl, combine the sliced pheasant meat with soy sauce, oyster sauce, cornstarch, and sugar. Mix well to ensure the meat is coated with the marinade. Let it sit for about 15-20 minutes to allow the flavors to meld.
Heat the vegetable oil in a large pan or wok over medium-high heat. Add the marinated pheasant meat and stir-fry for 2-3 minutes until the meat is cooked through. Remove the meat from the pan and set aside.
In the same pan, add a bit more oil if needed. Sauté the garlic and ginger until fragrant, about 1 minute.
Add the sliced bell peppers, onion, and snap peas to the pan. Stir-fry for another 3-4 minutes until the vegetables are slightly tender but still crisp.
Return the cooked pheasant meat to the pan and toss everything together. Season with salt and pepper to taste.
Serve the Pheasant Stir Fry hot over a bed of cooked rice. Garnish with fresh cilantro leaves for a pop of color and extra flavor.

Ingredients

Instructions

Nutrition Facts