Ingredients
2 tablespoons cornstarch2 tablespoons reduced-sodium soy sauce1 tablespoon minced fresh gingerroot1 tablespoon chicken bouillon granules1-1/3 cups water1 boneless skinless pheasant breast (about 3/4 pound), cut into strips2 tablespoons canola oil, divided1 cup fresh broccoli florets1 cup each julienned carrots, celery and onion1 cup frozen snow peasHot cooked white or wild rice
Preparation
In a small bowl, combine the cornstarch, soy sauce, ginger and bouillon until blended. Add water; set aside. In a skillet or wok, stir-fry pheasant in 1 tablespoon oil for 3-4 minutes or until no longer pink. Remove and keep warm.
Add remaining oil to pan. Stir-fry broccoli and carrots for 2 minutes. Add the celery, onion and peas; stir-fry until the vegetables are crisp-tender, about 5 minutes. Stir 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 with rice.
