In 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 oil until no longer pink. Remove and keep warm. Add remaining oil to pan. Stir fy broccoli and carrots for 2 minutes. Add celery, onion and peas; stir fry until the vegetables are crisp tender, about 4-5 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 over rice.
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