Ingredients
| 2 tbsp. | soy sauce | | 2 tbsp. | corn starch | | 1 tbsp. | fresh ginger root, minced | | 1 tbsp. | chicken bouillon granules | | 1-1/2 cup | water | | 1 | boneless skinless pheasant breast, cut into strips | | 2 tbsp. | cooking oil, divided | | 1 cup | broccoli florets | | 1 cup | carrots, julienned | | 1 cup | celery, julienned | | 1 cup | onion, julienned | | 1 cup | frozen snow peas | | Hot cooked rice |
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Instructions
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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